As an alternative to my delicious Spicy Chickpeas I decided to try a sweeter version. The end result was something that tasted a lot more indulgent than they really are – the crispy, honey-coated little treats have only a half tablespoon of honey, a touch of brown sugar and two tablespoons of oil, but you’d never know!
I used dried chick-peas that were soaked overnight, but you could easily use tinned. Just remember to remove as much moisture as you can – the drier they are, the crispier they become when roasted. I used my beloved Actifry, but you could also roast them in the oven with the same result.
If you’d like more information on why chick peas are so good for you, check out this useful information from Dietitian Without Borders.
Cinnamon and Honey Roasted Chickpeas
500g (2 cups) chickpeas
2 teaspoons vegetable oil
2 teaspoons soft brown sugar
1 teaspoon cinnamon
1/2 tablespoon honey
~ Place the soaked (or tinned) and dried chickpeas in a bowl. Add the sugar, oil and cinnamon and stir well to combine.
~ Cook in an Actifry for around 30 minutes. If you don't have an Actifry, spread them out on a baking tray and roast them at 200° (400°F) for around 35 minutes.
~ Remove from the Actifry or oven and allow them to cool slightly (around five minutes).
~ Pour the honey into a large bowl and then toss the chickpeas until all are covered. Pour them on to a flat baking tray lined with grease-proof paper, and allow to cool and dry before eating. They can be kept for several days in an airtight container, although they do go softer over time (although they don't lose their flavour at all).