This post might start off a little strange, but I promise the Honey Cinnamon Roasted Chickpea recipe is in here.
This Wednesday, Kassie has an extra credit project due for one of her AP classes. The project is to doctor up and make Hardtack taste good. Hardtack is a hard, bread-like food that the soldiers in the Civil War would carry and eat. It could last up to 50 years. It is very bland tasting because 85+% of it is flour. She had to keep the base recipe that her teacher provided her, but she could add 1-2 ingredients to help with the flavoring. The ingredients need to be within the recipe and not decorations, a dip or icing.
This weekend we decided to do some experimenting with different flavors. We tried garlic and parmesan cheese, Oreo cookies, peanut butter and honey cinnamon. You guessed it. That’s where I got my inspiration to make Honey Cinnamon Roasted Chickpeas from.
While the girls were taste testing the hardtack, I had the honey and cinnamon mixture on the counter and right next to it sat a can of chickpeas. We just got home from grocery shopping and I didn’t put the chickpeas in the pantry yet. I’m glad that they didn’t.
So after the hardtack experimentations were complete, I decided to make the Honey Cinnamon Roasted Chickpeas. They were so good. Notice that I said were. Between the 5 of us, they were gone within 30 minutes. Just in case you’d like the recipe, here it is.
- 2 (15 ounce) cans of chickpeas (or 4 cups cooked chickpeas)
- 2 teaspoons ground cinnamon
- 2 tablespoon granulated sugar
- 4 teaspoons olive oil
- ¼ teaspoon nutmeg
- 2 tablespoon honey
- Preheat oven to 375 degrees F.
- Drain your chickpeas and then rinse chickpeas them in a colander. Dry the chickpeas thoroughly with a towel.
- In a small bowl, whisk together the cinnamon, sugar, oil and nutmeg.
- Add the chickpeas and toss until they’re coated with the spice mixture.
- Spread chickpeas out on a rimmed baking sheet.
- Roast them for 35-40 minutes. Shake the pan occasionally. The chickpeas are crunchy and no longer soft in the middle. You may need to taste test every few minutes until desired texture is reached.
- Place the hot, roasted chickpeas in a small bowl and coat evenly with the honey.
- Spread the chickpeas back out on baking sheet and allow to dry.
- Store them in an airtight container at room temperature.