Honey Roasted Chickpeas Recipe with Sea Salt
Home cooked chickpeas or canned chickpeas can be used in this recipe. If using canned, there is about 1 1/2 cups of beans in each 15-ounce can. This means you will need 2 cans. When buying honey, we shop around for a local honey from a small farm. It’s a bit pricier, but much of the honey found in the grocery store doesn’t taste very much like honey and instead just tastes sweet.
Home cooked chickpeas or canned chickpeas can be used in this recipe. If using canned, there is about 1 1/2 cups of beans in each 15-ounce can. This means you will need 2 cans. When buying honey, we shop around for a local honey from a small farm. It’s a bit pricier, but much of the honey found in the grocery store doesn’t taste very much like honey and instead just tastes sweet.
- Carbohydrate 65.9600366685384 g
- Cholesterol 0 mg
- Fat 7.95428666666667 g
- Fiber 17.1496435332333 g
- Protein 19.8709356250068 g
- Saturated Fat 0.9001795 g
- Serving Size 1 1 Serving (232g)
- Sodium 209.746541666758 mg
- Sugar 48.8103931353051 g
- Trans Fat 1.36316083333333 g
- Calories 403 calories
Step-by-step
- Spread out chickpeas on a paper towel. Pat dry, then let air dry for 45 minutes to an hour.
- Heat oven to 400 degrees F. Line a rimmed sheet pan with parchment paper, and spread chickpeas in one layer, in the pan. Bake in the center of the oven until crunchy, about 30 minutes, stirring and rotating every 10 minutes. (The chickpeas will continue to get crunchy as they cool.)
- Meanwhile, in a small bowl, stir olive oil, honey, cinnamon, and the salt together.
- Take roasted chickpeas out of the oven and while they are still hot, toss them until well coated, with the honey mixture. Bake another 5 to 10 minutes. Shut off the oven, open the oven door, and let the chickpeas cool inside. (Helping to make them even more crunchy).
- Store any cooled leftovers in an airtight container for up to a week. (Do not store in the refrigerator, this causes them to loose their crispiness).
Why do roasted legumes sometimes turn chewy instead of crisp? Surface moisture is usually the culprit, clinging stubbornly to the legume skins even after draining. To achieve a shattering crunch at four hundred degrees Fahrenheit, spread the chickpeas on paper towels and let them air dry for up to an hour before they ever touch a sheet pan. Roasting dry beans allows the dry heat to drive off residual interior water, creating a rigid outer shell. Tossing them in fat and honey too early will only steam the skins and prevent proper dehydration. Olive oil provides the necessary thermal conductivity for even browning, while honey introduces natural sugars that caramelize rapidly under high heat. Adding that sweetener during the final minutes of baking prevents burning, as sucrose and fructose scorch quickly when exposed to sustained dry heat. Letting the batch cool inside the turned-off oven with the door slightly ajar draws out the last traces of steam. If utilizing canned legumes rather than cooking dry beans from scratch, expect a slightly softer interior texture due to the commercial retorting process. Each fifteen-ounce can yields roughly one and a half cups of beans, maintaining a standard home kitchen conversion metric. Store finished crunchy chickpeas in an airtight container at room temperature for up to one week, avoiding refrigeration entirely because humidity will soften the crisp exterior.
