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:

1½ Yellow

½ tsp.

Ingredients

  • 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

Instructions

  1. Preheat oven to 400° F.

  2. Combine chickpeas, oil, maple syrup, ginger, cinnamon, cardamom, cloves, salt, and pepper in a medium bowl; toss gently to blend.

  3. 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.


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