Cinnamon and Date Sugar Chickpeas
Only a few more days left to enter the Bob’s Red Mill giveaway! This is the last item, date sugar, that they sent over and I’m pretty much in love with it. I’ve included the Rafflecopter at the bottom — get in on the action to win! I’ve been throwing date sugar into pretty much everything since it arrived. I love the caramelly flavor that dates have, and it carries through into the sugar. It doesn’t “melt” like normal sugar does, so when I used it to make cinnamon rolls, for example, the cinnamon and sugar mixture didn’t get ooey gooey. They were still delicious and amazing, especially with that caramel flavor, but they didn’t have the texture I crave in a cinnamon roll. I’ve also added it to icing and to pancakes, both were phenomenal. But I’m not sharing any of those recipes today, I’m sharing something totally new to me.
I’ve been hearing about the wonderful texture chickpeas get when roasted for probably a few years now. I’ve been hesitant to try them, and I’m not sure why. Josh isn’t a big fan of chickpeas (and still wasn’t, even after this delicious recipe) so maybe I just wasn’t interested in eating a whole can by my lonesome. Man, was I wrong. It was hard to contain myself while taking pictures, I kept stealing 2 or 3 in between shots and knocking chickpeas all over the counter top. We had to quickly rush out the door last night (that’s why the post is so late, sorry!), making me abandon some of these tasty little babies, and I thought about them all night long.
Chickpeas are normally kind of mushy and a little grainy, but the magical thing about roasting them is that they get crunchy, kind of like those cereals that are puff balls. I will definitely be trying out different flavors in the future, but I’m fully in love with cinnamon and date sugar. It’s like a low fat, healthified candy almond — perfection.
- 15 oz can chickpeas
- 2 tbsp. agave nectar (Honey or pure maple syrup would work)
- 3 tbsp. date sugar
- ½ tbsp. cinnamon
- salt, to taste
- Preheat oven to 350 degrees F. Prepare a baking sheet with nonstick spray or parchment paper.
- Rinse the chickpeas well and mix with the remaining ingredients in a bowl.
- Spread across prepared baking sheet.
- Bake for about 45 minutes, until chickpeas are crunchy. Stir every 10 – 15 minutes to prevent sticking.
- Let cool slightly before eating, but they’re best enjoyed while still warm
I started cooking my chickpeas on parchment paper, but removed it halfway through to provide a cleaner surface and reduce sticking/burning.
I received a free package of date sugar from Bob’s Red Mill for the purpose of reviewing and an additional for the giveaway. As always, all opinions are my own.