Sweet and Spicy Roasted Chickpeas

Hi Scrambled Sam Fam! I’m Sam’s sister Rae. I have a simple and inexpensive cooking style that involves far fewer ingredients and a lot of canned beans. Chickpeas are my favorite. These little legumes are high in fiber and protein. And they are so versatile. I usually make a batch of warm, savory hummus once a week, and when I find myself looking for a sweet and salty snack, I whip up a batch of these sweet and spicy roasted chickpeas. Okay, this is a process I have adjusted after reading several other recipes. I use canned chickpeas because I’m a simple gal. Surely someday I will work my way up to buying dried chickpeas in bulk and cooking them accordingly, but for now cans are much easier to store. Makes 4ish cups, depending on how much you snack while cooking. Measurements are based on my best guesses. Everyone prefers a different amount of spice. I’m not going to pretend I know your tastebuds better than you. Just season your peas however you want. I didn’t go to chef school like Sam!

  • 3 cans of chickpeas (I say 3 because they fit nicely in a half sheet pan, but you can do more or less depending on what you have. The peas shrink up quite a bit while cooking, so plan accordingly.)

  • 1/4 cup olive oil

  • 1/4 cup honey

  • 2-3 Tbsp cinnamon

  • 2-3 Tbsp chili powder

  • 2 Tbsp cumin

  • Nutmeg (just a liiiittle bit)

Preheat oven to 250F.

We need to dry out these peas. Open up your cans and plop those chickpeas into a strainer. Really shake them around in the strainer to get the juices out. 

Lay out a clean dish towel (or paper towel, if you hate the Earth) on a large pan. Spread your chickies out on the towel. Let them sit a moment, then gather the sides of the towel together and kinda jostle around the chickpeas so they dry off. Like I said, I didn’t go to culinary school!

Dump your peas out onto the pan, no towel this time. Shake the pan until they are level. Your chickpeas should still be pretty damp, but you’ve removed most of the moisture. Pop that pan full of naked chickpeas in the oven. 

Shake them every 20 minutes until they are dry, crusty, and shrunken up. They will be a darker tan, and if you test one, it

should have a slight “pop” to it. I don’t know how else to describe it, you just have to sense it. In my experience this takes about an hour. Remove them from the oven and let them cool slightly. Crank up your heat to 350F. Once your pan and chickpeas are cooled down enough to touch, drizzle the olive oil and honey over them, then add your spices. Use your hands and just mix them around until they are evenly coated. Slide them back in the oven for another 20-30 minutes, shaking them a few times. They should get nice and crispy! 

Store in an airtight container and enjoy within 4-5 days!

~~~ Rachel Loos