Candied Spiced Chickpeas Recipes

CINNAMON SUGAR ROASTED CHICKPEAS

Steps:

• Preheat oven to 400°F (204°C). Line a large baking sheet with a silicone baking mat. Parchment paper works too, but we find the chickpeas stick to the paper easily. If using parchment, spray the paper with nonstick spray. Set baking sheet aside.
• In a large strainer and using cold water, rinse and drain the chickpeas. Spread them out onto prepared baking sheet and pat dry. The drier the chickpeas, the crunchier they will be. The skin of the beans may peel off as you pat them dry. Feel free to discard the skins. In fact, you can remove all of the skins if you have time.
• Once 100% dry, place chickpeas into the oven and bake for 15 minutes. Remove chickpeas from the oven, but keep the oven on. Drizzle chickpeas with olive oil. Using a large spoon or spatula, mix the chickpeas around to make sure they are evenly coated. Mix the cinnamon and sugar together, then sprinkle over chickpeas and stir to evenly coat. Feel free to add more cinnamon sugar if you'd like.
• Place coated chickpeas back in the oven and bake for another 15 minutes.
• After chickpeas are done, keep them in the oven. Turn oven off and slightly crack open the oven door. Allow the chickpeas to sit inside as the oven cools down for 30 minutes. (This helps the beans get a bit crunchier as opposed to sitting at room temperature.)
• Remove from the oven. Enjoy slightly warm or cool them completely before enjoying.
• Chickpeas are crunchiest on day 1. Store leftovers at room temperature for up to 1 week.

CRISPY CHICKPEAS RECIPE

Steps:

• Combine the spices-salt, pepper, paprika, coriander, cumin, garlic powder, and cayenne pepper (if using). Then while they're still warm, toss the chickpeas with the spices, making sure to coat them evenly.
• Allow them to cool for about an hour. They will continue to get crunchier as they cool. To re-crisp, heat in a 350 F oven for 5 to 10 minutes.

CRUNCHY SPICED CHICKPEAS

Steps:

• Place chickpeas in a large container and cover with several inches of cool water; let stand for 24 hours. Drain and dry on paper towels.
• Preheat oven to 400 degrees F (200 degrees C).
• Pour chickpeas into a baking dish; drizzle olive oil over the top and season with cumin, paprika, cayenne pepper, salt, and black pepper. Stir to coat chickpeas.
• Bake in the preheated oven, stirring every 20 minutes, until crispy and fragrant, about 1 hour. Transfer to a wire rack to cool completely.

CANDIED SPICED CHICKPEAS

Steps:

• In a medium pot, combine chickpeas, sugar, cinnamon, allspice, salt, and water over medium-high. Bring mixture to a boil and cook, stirring occasionally, until sugar dissolves and liquid is very thick, about 12 minutes. Meanwhile, in a large skillet, heat oil overmedium (a chickpea should sizzle slightly when added). With a slotted spoon, strain off as much sugar syrup as possible, then transfer chickpeas to oil. Fry, gently shaking skillet to prevent chickpeas from sticking, until dark golden brown, 5 to 7 minutes. With slotted spoon, transfer to a wire rack set in a rimmed baking sheet lined with paper towels. Immediately season with salt; let cool completely.