Sweet Cinnamon Roasted Chickpeas

“Thoughts of lack manifest as limitation. Thoughts of abundance manifest as success and happiness. Failure and success are but two ends of the same stick.”

~Ernest Holmes

Happy Friday everyone! No, this quote doesn’t have much to do with chickpeas unless you think about all the creative ways in which chickpeas can be used in a plant-based diet. Plant-based eaters tend to think abundantly! After all, we have so many wonderful foods to choose from, it’s hard not to. I also believe the standard American diet tends to lend a hand in people not thinking about their food at all. Not caring where their food comes from and certainly taking it all for granted. At least this used to be me and it’s what I observe in others. Now I savor everything and appreciate the hell out of it! I appreciate colors, flavors, textures and good ethics that go along with creating it.

So have you ever heard of roasted chickpeas? I recently discovered this idea online and so I made these a few weeks back for the Forks Over Knives movie review and discussion I hosted. I didn’t exactly make them correctly, yet one of the guests couldn’t stop eating them! She even took them to go! So even if you screw them up a bit, like I did. They will still taste good. Practice makes perfect, but I think if you follow the directions you won’t screw up. I was in a bit of a hurry.

The key is to roast them until crispy on the outside. I didn’t quite get them that crispy on the first try because I was afraid of burning them. You just have to keep tossing them while baking. I used my toaster oven the second time around which seemed to help. I could see them a little better. Less distance. Maybe I need more Vitamin A for my eyesight?!

Chickpeas are a staple food in a plant-based diet. Think hummus. I do have a wonderful homemade fat-free roasted red pepper hummus that I will be posting soon. YUM! We go through hummus like water around here!

I like that we can switch things up regarding chickpeas. I actually used a chickpea oil blend in place of eggs for gluten free brownie recipe and it was amazing! They were like brownie protein bars! But in regards to this recipe, think about all the different spice combos to be tried. Many fun possibilities.

Roasted chickpeas, especially the spicy, salty ones, remind me of bar nuts, minus the musty bar smell, neon Miller sign and beer goggles.

Not only fun to eat, here is what you can expect from a cup of chickpeas: 14 grams of protein, 12 grams of fiber, 45 grams of good carbs. Of course lots of vitamins and minerals… not going to get into details because it’s Friday. Just trust me. It’s all good.

Sweet Cinnamon Roasted Chickpeas

Ingredients

  • 1 can of Chickpeas, rinsed and drained, (patted dry with a paper towel) and laid out to dry on a towel for at least 30 minutes
  • 1 Tablespoon of melted Coconut Butter
  • 2 Tablespoons of Raw Organic Sugar. I used Coconut Sugar
  • 1 Tablespoon of Cinnamon
  • Dash of Sea Salt

Directions

Preheat the oven to 400 degrees and line baking sheet with parchment paper or lightly mist with oil.

Mix the sugar, cinnamon and dash of sea salt in a small bowl and set aside.

Coat the beans in melted coconut butter and sprinkle evenly with the sugar/cinnamon mixture.

Spread the beans out evenly onto your baking sheet and roast for about 30 minutes, tossing every five or ten minutes, all while checking that they are not burning , just getting nice and crispy on the outside.

Let cool and enjoy. Have a great weekend!

~The Karmatarian

Ps. I certainly want to hear your comments, especially if you make these!

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1 Response so far »

  1. 1

    Somer said,

    Another reason to love chick peas! Never thought of using them in a sweet recipe!


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