Maple Chai Roasted Chickpeas
Chickpeas....I usually eat them only in hummus.
This recipe features a unique combination of sweet and savory flavors that’s comforting in winter and delicious year-round. To give the chickpeas the flavor of exotic chai tea, let's tossed them with cinnamon, ginger, cardamom, and cloves. A spoonful of maple syrup adds a touch of sweetness that complements the savory elements of olive oil, salt and pepper.
Snack on these Maple Chai Roasted Chickpeas fresh from the oven, or try them atop a salad instead of croutons. Don’t store leftover roasted chickpeas in a plastic container – they’ll quickly lose their crunch. Instead, put them in a large jar with plenty of extra space for air to circulate, or keep them at room temperature in a paper bag.
Prep time: 10 mins
Cook time: 38 mins
Total time: 48 mins
Serves: 6 servings
21 Day Fix containers:
2 cups chickpeas (garbanzo beans), drained, rinsed, dried
1 Tbsp. olive oil
1 Tbsp. pure maple syrup
½ tsp. ground ginger
½ tsp. ground cinnamon
¼ tsp. ground cardamom
¼ tsp. ground cloves
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
Preheat oven to 400° F.
Combine chickpeas, oil, maple syrup, ginger, cinnamon, cardamom, cloves, salt, and pepper in a medium bowl; toss gently to blend.
Place chickpeas on large baking sheet in a single layer. Bake for 35 to 38 minutes, shaking baking sheet every 10 minutes, until brown and crunchy.