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Recipe

Roasted Cinnamon-Sugar Chickpeas

Scott Phillips

Looking for a sweet but healthy snack? These crunchy chickpeas fit the bill. They don’t stay as crisp once cooled, so they’re best eaten warm.

Ingredients

  • 1 15-oz. can chickpeas
  • 2 Tbs. olive oil
  • Kosher or sea salt
  • 1 tsp. granulated sugar
  • 1/4 tsp. ground cinnamon

Nutritional Information

      Nutritional Sample Size per 2 Tbs.
      Calories (kcal) : 45
      Fat Calories (kcal): 15
      Fat (g): 2
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 0
      Sodium (mg): 70
      Carbohydrates (g): 6
      Fiber (g): 2
      Sugar (g): 1
      Protein (g): 2

Preparation

  • Position a rack in the center of the oven and heat the oven to 425°F. Drain and rinse the chickpeas, transfer them to a paper-towel-lined baking sheet, and let them air-dry for at least 30 minutes. Transfer to a medium bowl, toss with the oil, and season lightly with salt. Spread on a rimmed baking sheet and roast, stirring every 10 minutes minutes or so, until slightly darker and crisp on the outside, 20 to 30 minutes. Season with the sugar, cinnamon, and another 1/4 tsp. salt.

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