It's time for another delicious addition of the Secret Recipe Club, where a group of us are assigned a fellow members blog in secret, and we get to stalk their recipe index, and try out new recipes. I'm excited with who I was paired with this month, because I recently got to make a recipe from her blog for a Picnic/BBQ themed reveal, this Mexican Street Corn Salad, and had several more of her recipes pinned for the future. Well that day is here, and I get to share another recipe I made from So You Think You Can Cook.
I spent quite a bit of time browsing her recipe index again, and found even more recipes I wanted to make, like these Cherry Cabernet Cheeseburgers, and Kale Soup. I decided on her Cinnamon and Honey Roasted Chickpeas though. I've been experimenting with aquafaba a lot lately, which is the liquid from a can of chickpeas. Well, once you use that liquid you still have chickpeas left, and since one can only eat so much hummus, I jumped at the chance to make something new with them. (I have my hummus recipe coming to the blog soon too).
Wowzers are these good! Now before you judge this recipe and think, "Roasted Beans"? "Yuck"! hear me out. Once you roast chickpeas, they lose their bean-y flavor and are super tasty. They’re great as a topper for salads, and perfect to snack on as you watch TV, or catch up on blog work and emails as I did. :) They're sweet and crunchy, and will have your house smelling amazing as they roast. Not to mention how nutritious they are! They’re full of fiber, protein, and iron, which is a good thing when you follow a vegetarian diet most of the time like I do.
I made a small change to the original recipe, and left the sugar out. I very rarely use regular sugar, and prefer honey or maple syrup instead. It was a simple step to just leave the sugar out, and it still turned out delicious!
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Cinnamon and Honey Roasted Chickpeas
1 - 15 ounce can chickpeas, drained (save that liquid)!
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon cinnamon
Spread chickpeas out on a clean towel and pat dry, removing any loose skins. Leave chickpeas out until completely dried, about 45 minutes.
Preheat oven to 400 degrees F, and line a baking sheet with aluminum foil or a silpat mat.
Lay chickpeas on the prepared baking sheet, making sure to space them out so none are touching.
Roast chickpeas for 25 - 30 minutes, or until crunchy, stirring them several times as they roast to prevent burning. (Some ovens cook hotter than others, so adjust your cooking time accordingly.)
Place the olive oil, honey, and cinnamon in a medium sized bowl. Add chickpeas and stir gently until coated.
Spread back out on the baking sheet and roast for 5 minutes more.
Turn oven off and crack the door open, allowing the chickpeas to stay in the oven until cool.
Cooks Note: *Instead of cinnamon-sugar, try sprinkling with olive oil, salt and pepper, or olive oil, honey, and pumpkin pie spice instead. I tried both variations and they are tasty!
*While the chickpeas will be good for several days, they are best if eaten the first day. Because of their moisture content, they will lose their crispiness the longer they sit.
Check out what everyone else made...
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