I made these for girl’s night and they were delicious!! Now, they aren’t entirely healthy (I mean, they are covered with olive oil and cinnamon sugar!), but they do fill me up. In fact, I woke up not even once with a case of the munchies last night, and didn’t really feel any hunger pangs until 10:30 this morning!
A half a cup of chickpeas is 110 calories, so adding in the cinnamon/sugar and the olive oil, I would guestimate this recipe being between 250-300 calories a serving. Which is a lot, until I figured out that my current night time treat of a peanut butter bagel was about the same amount in calories (and I still woke up ready to devour anything I saw!)
What is holding me over? It could be the fiber. But it also could be because it is whole food source, and not processed, (well, it IS canned, but not as processed as bread and nut butter) my body has to work more to break it down. I don’t know. I still am learning so much.
So here’s the recipe. I made a lot, and had plenty of leftovers, which I stored in a tupperware container in my cabinet. It doesn’t look like a lot, but really, a half cup serving will fill you up!
You need Olive Oil, Chick Peas (also known as garbanzo beans), and cinnamon sugar. I make my cinnamon sugar with 3 parts sugar to 1 part cinnamon. But you can make it how you see fit. You can even use brown sugar or Sugar in the Raw.
Using a colander, drain and rinse your chickpeas. Let them sit in the colander for at least ten minutes. Then, pat dry with a paper towel, and let sit some more.
Place on a cookie sheet, in one layer (so they aren’t on top of each other). I used parchment paper, but it’s not necessary. Especially since the oil soaks thru it!
Pat again with clean paper towel. Then place the pan in a preheated oven at 400 degrees.
Bake at 400 degrees for 15 minutes.
Then, take the pan out of the oven, and drizzle olive oil on the chick peas. Sprinkle (heavily or to what your taste buds require) cinnamon sugar all over the chick peas. You can also use sea salt, garlic salt, or other spices! Be creative!
Place back in the oven (still at 400 degrees) for 15 more minutes.
Then, turn the oven off. Leave the chickpeas in the oven and crack the door. Let them cool while the oven cools (this adds to the crunchiness factor).
(I put my oven light on for show, you don’t need your oven light on!)
Once it’s all cooled, viola! Yummy snack! Even Liam (my six year old) loves them!!
**Note: If you are preparing them for yourself, only make one can. Two cans are good if you are making them for a crowd, but after a couple of days, even in an airtight container, the chick peas don’t taste as great as when they are first made. 🙂 So you will want to have eaten them fresh. In my opinion, after the inital roasting, I’d toss the ones not eaten.
I am working on perfecting the crunchiness factor. My husband says they are too chewy in the middle. So I’m considering roasting them longer in the oven, maybe by increasing the time in 15 minute increments, so that they are more crunchy than chewy. I’ll keep you posted!