These crunchy Honey Chipotle Roasted Chickpeas pack a sweet and spicy punch.
Anyone else in the mood for spring cleaning? I’ve been focusing on a little bit at a time. Like most creative folk I know, I’m notoriously a little bit messy, but it sure feels good to purge. A few weekends ago, I emptied boxes from my last move. And then I started on my closet. And I rearranged the plastic containers in the kitchen. (I swear they multiply.) And now I’ve moved onto the pantry. Time to use up the cans I bought in preparation for one of the snows.
I usually have a few cans of beans in the pantry. A simple bowl of beans and rice is my go-to meal when I need a quick homemade dinner, but I enjoy tossing beans into other dishes too. But notably, my cans of garbanzo beans (AKA chickpeas) have been neglected. As I reorganized, I found two cans at the back of a shelf and realized I needed to use them up!
One of my early recipe posts on Feast + West was for Garlic Roasted Chickpeas, and they’re still one of my favorite easy snacks to nibble on. (But only when I remember there are cans of them in the back of the pantry.) Chickpeas are high in protein and you can flavor them with just about any herb or spice. (I once topped a soup with Bacon Roasted Chickpeas and can safely promise that bacon is an acceptable topping as well. But you didn’t need me to tell you that. Bacon is always an acceptable topping, right?)
So, about these Honey Chipotle Roasted Chickpeas. They’re sweet. They’re spicy. They’re crunchy. To make them, You’ll toss them with olive oil, salt and pepper and then roast them on a cookie sheet lined with parchment paper or — my favorite — a Silpat. And then you’ll toss them with honey and spices and roast them a bit more. And then you’ll let them cool them down and eat them until they’re all gone. Or share them. But if you cleaned the whole pantry, you’re entitled to eat them all! // susannah
A few of my blogging friends are cleaning out their pantries today too! We all made recipes using up stuff from our cupboards, and there’s likely an ingredient featured here that you’ve got in yours. If you’re planning a spring pantry purge too, try one of these recipes:
Clean Food Dirty City | Lentil Rice Bowl with Shaved Cauliflower Salad
Crepes of Wrath | Garlic Noodles
Appeasing a Food Geek | Wine Wednesday + a Kale and Tomato Galette
Feed Me Phoebe | Maple Pecan Gluten-Free Banana Bread
Domesticate ME! | Chicken and Wheat Berry Salad with Shaved Brussels Sprouts and Arugula
Arthur Street Kitchen | Kale Kimchi
Pamela Salzman | Drunken Beans
The Mom 100 | Banana Bread with Chocolate and Crystallized Ginger
Snixy Kitchen | Kale Salad with Toasted Nuts, Seeds, & Buckwheat
The Speckled Palate | Curried Veggie Rice Bowls
Loves Food, Loves to Eat | Warm Lentil Salad with Butter-Crumbed Eggs
The Naptime Chef | Basil Polenta with Pine Nuts and Feta
- 2 (15 ounce) cans garbanzo beans / chickpeas
- 2 tablespoons olive oil
- sea salt
- freshly ground black pepper
- 1 1/2 tablespoons honey
- 1/2 teaspoon chipotle seasoning
- 1/4 teaspoon cinnamon
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a colander, drain and rinse the chickpeas. Place them on a paper towel and pat with another paper towel to dry.
- Spread the chickpeas on the baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper to taste and toss to coat. Bake for 30 minutes. Remove from oven and stir.
- While chickpeas are cooking, combine 1 tablespoon olive oil, honey, chipotle and cinnamon.
- Drizzle honey mixture over chickpeas. Sprinkle with salt and pepper to taste and toss to coat. Bake for another 15 minutes, until crispy. Remove from oven and allow to cool for 5 to 10 minutes before eating.
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Nutrition Information:Yield: 8 Serving Size: 1/2 cup
Amount Per Serving: Calories: 110Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 171mgCarbohydrates: 15gFiber: 3gSugar: 5gProtein: 4g