CHEF TALK:Crispy Roasted Chick Peas can be mixed together using pantry ingredients and popped into the oven in about two minutes. The first step: drying the chickpeas in the oven, is important in order for the chickpeas to dry enough for the spice mixture to coat the chickpeas thoroughly. This recipe is perfect for school snacks as it is nut free, as well as refined sugar-free, gluten-free, and dairy free. It is also a good source of protein.
2 cups chickpeas, drained well (reserve the liquid for another use – see CHEF TIP above)
1 Tablespoon coconut oil (or butter)
1 Tablespoon maple syrup
2 Tablespoons of raw cane sugar (or coconut sugar or brown sugar)
1/2 – 1 teaspoon cinnamon (to your taste)
1 teaspoon granular sea salt or kosher salt
Extra coating: 1 Tablespoon maple sugar or 1 Tablespoon raw cane sugar (optional)
Preheat the oven to 375°F (350°F if using convection).
Place the chickpeas on a parchment-lined baking sheet and roast in the oven for 10 – 15 minutes to dry excess moisture.
Meanwhile, place the coconut oil and maple syrup in a small saucepan and bring to a bubbling boil just as the chick peas are coming out of the oven. Add the organic cane sugar, cinnamon, and salt and mix to combine.
Put the hot chick peas into the mixture in the saucepan and toss with a spatula to coat the chick peas thoroughly. (CHEF TIP:To pour the chick peas easily into the saucepan, I gather the two ends of the parchment paper on each long side to create an open chute and pour the chick peas easily into the saucepan).
Place the coated chick peas back onto the parchment lined baking sheet in a single layer and roast for approximately 30 minutes, or until the mixture becomes thick, bubbly and sticky and glazes the chick peas nicely with no extra liquid remaining. My oven fan is quite powerful, so do not be surprised if it takes a little longer in your oven. Stir the mixture every five minutes or so while they are roasting. CHEF TIP:If desired, sprinkle the mixture with optional 1 Tablespoon or more of maple sugar or 1 additional Tablespoon of organic cane sugar (for extra crunchiness) at the end of the roasting process. I prefer this technique as it crystallizes on the surface of the chickpeas, creating a sandy appearance.
Cool the chick peas for 15 minutes, stirring as they cool to keep the chick peas separated.
Once the chick peas are cooled completely, store in an airtight container at room temperature for up to one week, however, I doubt that they will last that long.
The convection setting is great because the fan helps dry out and coat the chickpeas so well. Oven temperatures vary with each oven, and that is why I often discuss an internal oven temperature gauge (see Learning Tips). This hangs inside the oven (costing approximately $5 at the grocery). The finished chickpea snack is slightly crunchy on the outside due to the hardened sugar/syrup coating and slightly tender on the inside with a bit of bite.
For further details, including step-by-step instructions, please refer to my original post: https://urbnspice.com/my-recipes/school-lunch-or-after-school-snacks/crispy-roasted-chick-peas/