While I was busy trying new things this week, I decided I would try to make roasted chickpeas. For some reason, I’ve been much to scared to try them. It’s ridiculous, but one of my friends posted a picture of chickpeas that she roasted a couple years ago and said that they were disgusting.
I know what you’re thinking. She was a chickpea hipster. But she’s also a good cook and I was afraid that if she could’t make them edible, neither could I. But something deep within my cooking psyche figured it was worth a try. If nothing else, maybe I would find them edible but the rest of the food hoovers in this house would not, which, I guess would be kind of a bonus.
If you follow me on instagram, which you should (ha), you’d see that I climbed out of my comfort zone. That comfort zone is large and plush, and I quite like it, but every once in a while I leave. I’m glad I did this time.
Kevin came home, and for a guy who says he doesn’t like beans, he crushed those roasted chickpeas like crazy. My kids liked them but weren’t crazy over them.
Here’s Why It’s Healthy
Not only do chickpeas boast a high protein content, but they also contain all the essential amino acids. Chickpeas have a good amount of calcium, iron, potassium, and phosphorus, and are very rich in B vitamins.
Because this syrup is made from the sap of maple trees, it is generally less refined than sugar, however, I do recommend using Grade B maple syrup wherever possible, as it has more flavour and higher nutrient levels. The jury is still out if Grade B is less refined or processed than Grade A, but I like to hedge my bets, so I’ll use Grade B!
Maple Roasted Chickpeas
- 1 can chickpeas drained and rinsed
- 3 tbsp coconut oil melted
- 1/4 cup maple syrup
- salt to taste.
Preheat the oven to 350f convection, and prepare a baking sheet by lining with parchment paper.
Gently dry the chickpeas between two dishtowels or with paper towel, then toss with the coconut oil.
Transfer the oiled chickpeas to the parchment lined baking sheet, ensuring they are spread in a single layer and bake for 30 minutes, stirring every 15 minutes.
Remove chickpeas from the oven and using the parchment paper, carefully grab the corners and use it like a funnel to transfer chickpeas into a good sized mixing bowl. At this point, you'll add the maple syrup and toss well to ensure an even coat.
Return chickpeas to the parchment paper lined baking sheet and bake at 350f for another 10-15 minutes - watching to ensure the sugar doesn't burn.
Remove chickpeas from the oven for the last time! And carefully pick up all corners of the parchment paper and slide off of the hot baking sheet onto a heat proof surface, open up the parchment and ensure the chickpeas are in a single layer and allow them to cool for at least an hour before transferring to a storage container, if they make it that long!