A healthy sweet snack (add chilli flakes for a spicy kick or replace the honey with chilli powder and garlic powder).
Shopping List
Serves 1-2
Chickpeas - Can (in water) 400g
Extra Virgin Olive Oil - 1 tbsp
Honey - 1 1/2 tbsp
Cinnamon - 1/4 tspn
Method
Heat the oven to 200 degrees (fan oven).
Empty the chickpeas into a colander and wash under cool water. Rub them gently to remove the skins. Remove the skinned chickpeas and place them on paper towel. Pat the peas dry and then leave to air dry for 30-45 mins.
Line an oven tray or dish with baking paper/silicone mat (preferred). Spread the chickpeas over the paper/mat, do not place on top of each other. Bake for 30 minutes (stir or shake every 10 minutes).
Whilst the chickpeas are cooking stir the olive oil, honey and cinnamon together.
Remove the chickpeas from the oven and pour the honey mixture over. Toss them until well coated and then pop back into the oven fro 5 to 10 minutes.
Once baked, switch the oven off, open the oven door and let the chickpeas cool down inside (this helps to make them more crunchy)
Tips
Do not refrigerate as the chickpeas will lose their crunch. You can keep in a sealed container for 3 to 4 days (they probably won't last that long though).
Do not bake with the honey mixture on top as the chickpeas will not crisp up as well. Bake as they are and then add topping in the last stage.
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