Roasted Honey Cinnamon Chick Peas

Last fall, while sitting in the car waiting to pick up Big L, I thumbed through a Weelicious cookbook I picked up from the library and took photos of some of the recipes with my phone.  I was hoping to find some interesting lunch options for my son but now with 1 week of school left, I'm sad to say I've only tried this recipe. But hopefully I'll try some more recipes over the summer and be prepared for the fall when Big L starts 1st grade!

To me these are a bit reminiscent of corn nuts--they're dense, hearty and have a super crunchy texture.

Here is the original recipe.

Ingredients

There are so many snack foods on the market, but how many of them are actually nutritious? The shelves of most supermarkets are overflowing with a seemingly endless amount of snack food choices, the majority of which, at best, contain a good deal of...

1-15 oz. can garbanzo beans, drained and rinsed 

1/2 teaspoon ground cinnamon 

1 tablespoon canola or vegetable oil 

1 tablespoon honey

 

Directions

1. Preheat oven to 400 F. 

2. Rub lightly with a paper towel to dry and loosen the white skin of the beans.

straight out of the can

3. Remove the outer skins of the beans and pat dry.

the peeling goes much faster than it looks

4. Combine the cinnamon and oil and toss with the beans.  Place on a baking sheet. 

5. Roast for 40 minutes. 

6. Remove the beans from the oven, place in a bowl and toss with 1 tbsp of honey. 

7. Place the beans back into the oven and roast for 5 minutes. 

8. Cool completely and serve.

* Store in a covered container on your counter for up to 2 weeks

I think these some of these got a little dark and started to turn bitter.  But they still turned out to be a healthy, hearty snack.  I've seen this similarly done with savory flavors and spices too.