Roasted Cinnamon Chickpeas Food

ROASTED CHICKPEAS 3 WAYS

Steps:

• For the chickpeas: Preheat the oven to 400 degrees F.
• Put a few layers of paper towels on your work surface. Strain and rinse the chickpeas in a colander, then shake off as much water as possible. Transfer them to the paper towels, top with more paper towels, then pat them gently and roll them around a bit to dry. Discard any papery skins that have peeled off or are about to. Slide the chickpeas onto a large rimmed baking sheet, and let stand at room temperature for at least 30 minutes.
• Roast the chickpeas, stirring them occasionally to keep them from burning in spots, until a little shriveled and pretty crispy, about 45 minutes. Start checking them at around 35 minutes to make sure they are not burning.
• Meanwhile, make the seasoning mixes. For the Taco Seasoning: Mix the chili powder, coriander, cumin, granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
• For the Vinegar-Lime Seasoning: Mix the vinegar, lime zest and 1/2 teaspoon salt in a small bowl.
• For the Onion-Garlic Seasoning: Mix the granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
• When the chickpeas are done, divide them evenly among 3 medium bowls. Toss each batch with 1 tablespoon of the oil, then toss 1 batch with each of the seasoning mixes.
• Return the chickpeas to the baking sheet, keeping each batch separate. Roast them for 3 minutes, just to cook the seasonings slightly. Let cool completely on the pan on a rack, about 30 minutes, then transfer to airtight containers. The chickpeas will keep for 1 day and will soften slightly as they sit.

MAPLE CINNAMON ROASTED CHICKPEAS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
• In a medium bowl, add dried chickpeas, olive oil, maple syrup, salt and cinnamon. Toss well to coat evenly.
• Spread chickpeas out on a parchment paper-lined baking sheet.
• Roast for 15-20 minutes.
• Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
• Cool for 5-10 minutes.
• Enjoy!

ROASTED CINNAMON CHICKPEAS

Steps:

• Heat oven to 400ºF.
• Pat chickpeas dry with paper towels; spread onto rimmed baking sheet sprayed with cooking spray.
• Bake 30 min. or until chickpeas are crisp and golden brown, stirring occasionally.
• Spoon chickpeas into medium bowl. Add remaining ingredients; mix lightly. Cool completely.

CINNAMON-ROASTED CHICKPEAS

Steps:

• Preheat oven to 400F (while preheating do steps 2 & 3).
• Rinse chickpeas under cold water and optionally remove the shells (not necessary however).
• Dry off chickpeas with paper towel or some other means (otherwise the peas will absorb all the liquid).
• Bake chickpeas on a cookie sheet for 15 minutes.
• While the peas are baking in a bowl mix together the oil (I used olive oil, but vegetable oil can work as well), sugar and cinnamon.
• Take the peas out and roll them around the mixture so that the entire pea is covered.
• Bake for another 15 minutes or until golden (not burnt).