Wednesday, October 16, 2013

Crunchy Snacking Beans

2 cans chickpeas (drain, rinse, pat dry)
spread on baking sheet and roast about 45 min (at 375)*

mix with roasted beans:
2 T olive oil

A) honey cinnamon: 2 T honey, 1 tsp cinnamon, 1/4 tsp sea salt, and a dash of nutmeg.

mix well and spread beans back on pan and bake for another 10 minutes to caramelize.

(I added about 1/2 c. slivered almonds mixed with the dregs of the topping in the bowl and put that on the pan for the last 10 minutes too)

other toppings to try: (mix in with the olive oil and spread back out on pan to cool, these do not need the extra 10 min. to caramelize )

B) sesame soy: 1 tsp. sesame oil, 1 tsp. garlic powder, 1/2 tsp. sea salt, 1 T sesame seeds

C) smoky spice: 1/2 tsp. ancho chile powder, 1/2 tsp. smoked paprika, 1/2 tsp. garlic powder, 1/2 tsp. cumin, 1/4 tsp. fresh cracked pepper, 1/2 tsp. salt, pinch cayenne (optional)

D) salt & pepper: 1/2 tsp. sea salt, 1/4 tsp. fresh cracked pepper (more of each if desired)

(* I actually cooked them more like 25 min. at 400 before adding the topping)


  1. I LOOOOVE THESE! I have made them flavored all different ways, and love every single batch. Thanks Kat!

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