I know I’m 5 days late, but Happy New Year!!!!!!!
I know everyone’s on that “new year, new me” kick, so I’m going to start 2017 off with a healthy snack recipe for y’all.
If you know me at all, you know I’m all about the snacks. I will literally plan out my snacks the night before work just to make sure I don’t go too hungry in between meals and before my after-work trip to the gym. I swear it prevents me from reaching for that less-than-satisfying bag of chips or cheez-its, and then over-eating at night when I’m absolutely famished. One of my all-time favorite snacks is roasted chickpeas because they’re crunchy and super flavorful, but also packed with protein and fiber. If you’re someone who likes to constantly reach into a bag and keep eating (*raises hand*), then you’ll want to whip these bad boys up asap.
I’ve already shared with you my favorite Sriracha Roasted Chickpeas, which are an old favorite, but I wanted to spruce my snack up for the holidays. This version is slightly sweeter, without being overwhelming, and has the warm comforting spices of cinnamon, ginger and nutmeg. I highly recommend buying dried garbanzos, particularly because you get far more in a bag so they end up being cheaper, lighter to carry, and there’s less waste! You just have to remember to soak them overnight and boil them for about 30 minutes or so and then they’re good to go. This makes it way easier to make an enormous batch of roasted chickpeas too, so that they actually last more than one sitting 😉
Maple & Brown Sugar Cinnamon Roasted Chickpeas
1 cup dried garbanzos, soaked & boiled until soft
1 tbsp olive oil
1 tbsp brown sugar
1 tsp cinnamon
1 tbsp maple syrup
1/8 tsp ginger
1/8 tsp nutmeg
1. Preheat the oven to 375 degrees fahrenheit. Cover a baking sheet with parchment paper and spread the chickpeas out in an even layer.
2. Bake for 30 minutes total, pausing 15 minutes in to shake the chickpeas so they get crispy on all sides.
3. In a large bowl, mix the olive oil, brown sugar and spices. When the chickpeas have baked for 30 minutes, toss them in the bowl with the spices and mix until fully coated.
4. Bake for another 15 minutes, then remove and let cool. Store in an airtight container in the fridge for up to 3 days (but I promise they won’t last that long 😉
Be back tomorrow with the usual Friday Finds 🙂
xo Jordan
