This is an easy, healthy snack for on-the-go. Crunchy and satisfying with a touch of sweetness, it’s sure to please young and old alike. The Indian spices have anti-inflammatory properties that are very healthful as well.
Indian-spiced Roasted Chickpeas with Maple Glaze
Yield: Makes about 1 cup | Total time: 35 min
This is an easy snack to prepare, but the most laborious task is removing the thin "skin" off the chickpeas, or garbanzo beans. This is where little hands are very helpful. My children love to sit and squeeze the beans gently in their fingers, carefully removing the skin. Who knew that skinning beans could be such a family fun event! I recommend doubling the recipe, as these snacks won't last long, and one can of beans makes about 1 cup. --Recipe by Jennifer McGovern, R.D.
- 1 (15-ounce) can garbanzo beans, rinsed and drained
- 1 tablespoon vegetable oil
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1 teaspoon cardamom
- 2 tablespoons maple syrup
- Preheat oven to 400°.
- Carefully remove skins from garbanzo beans by squeezing gently between your thumb and fingers until it slides off.
- Gently pat beans, getting them as dry as possible by rolling them between paper towels.
- Combine oil and spices in a small bowl, combine oil and spices; stir to combine. Add garbanzo beans and mix until coated with spices. Place on a rimmed baking sheet in a single layer. Roast for 30-35 minutes or until crisp.
- Remove from oven, and carefully spoon beans into a bowl with maple syrup, stirring to coat.
- Return to baking sheet, and roast for an additional 5 minutes.
Date Published: January 10, 2013
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.