Sweet Roasted Chickpeas

by Amie on March 9, 2012

This is one of those simple, no hassle dishes that’s perfect for Spring.  I can’t get enough of this warm weather and I’m looking forward to daylight savings time already.

My clients can’t get enough of these Sweet Roasted Chickpeas right now- but perhaps that’s only because they take 2 minutes to prep and can be enjoyed throughout the entire week atop salads, stir-fries, omelets and whole grains.

These chickpeas are also really great cold- actually maybe even better cold than warm.  Does that sound odd?  I made these chickpeas the other day, stuck ‘em in the fridge in a pretty glass container and used them throughout the week for a vast array of fabulous dishes from arugula salads to open-faced sandwiches.

Normally, I’m not a huge chickpea fan as I haven’t been able to digest beans since I got sick last year but since cooking with Kirstin I just had to pick some up from the store this week because, well, look at how pretty they are.

And they smell pretty darn good, too.

But, like I was saying, I’m not a chickpea ‘regular’ – I guess you could say.  My clients on the other hand, are a different story- they’ve been asking for my roasted chickpeas every week since I first introduced them back in the Fall.

When you roast ‘em up and toss them with this simple seasoning along with olive oil, agave nectar and balsamic vinegar? Well, yes ma’am I think I shall dig in.

I happen to think this side dish would pair fabulously alongside grilled tofu or fish.

Am I right or am I right?

Who’s with me here?

Sweet Roasted Chickpeas

Gluten-Free and Vegan

Serves 2

Ingredients

  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1 Tbsp. olive oil
  • 1 tsp. agave nectar
  • 1 tsp. balsamic vinegar
  • 1/4 tsp. cinnamon
  • 1/4 tsp. chili powder
  • 2 Tbsp. fresh basil, finely chopped

Directions

  1. Preheat oven to 400 degrees F.
  2. Gently toss chickpeas in a bowl with oil, agave nectar and vinegar.  Sprinkle with cinnamon and chili powder.
  3. Place into the oven for 40 minutes or until golden brown and crispy.
  4. Transfer to a serving bowl; sprinkle with fresh basil.
  5. Enjoy!

 

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{ 12 comments… read them below or add one }

Sanjeeta kk March 9, 2012 at 6:13 am

Am a big fan of chickpeas..and this is a very new avatar of chickpeas! Sweetened and roasted..love the idea and the sound of it.

Reply

Amie March 9, 2012 at 9:55 am

Thank you so much Sanjeeta. Have a great weekend!

Reply

Jen March 9, 2012 at 11:58 am

Your photos are incredible! Hmm…roasted chickpea hummus? :)

Reply

Amie March 13, 2012 at 9:24 am

Thanks Jen; yes please…chickpea hummus sounds fabulous darling!

Reply

Connie January 14, 2013 at 1:54 pm

Could you please provide the nutritional breakdown for this recipe?

Reply

Amie January 14, 2013 at 3:42 pm

Connie,
I actually don’t have the nutritional facts for this recipe but you can get it from sparkpeople.com. Thanks!

Reply

Sandi January 18, 2013 at 6:58 pm

look forward to trying this

Reply

Debbie @ Healthy Running Mom April 11, 2013 at 12:01 pm

Love this recipe.
I make them al lthe time/ but not with your ingredients!
YUM.
Making them tonight.

Reply

Amie April 11, 2013 at 12:15 pm

Awe thanks Debbie! Enjoy!!

Reply

Glutenfreelicia April 11, 2013 at 2:12 pm

Spiced, dehydrated chick peas, make the best on-the-go snack!

Reply

Amie April 11, 2013 at 2:17 pm

Thanks so much! Enjoy.

Reply

Joy sutter March 9, 2014 at 1:37 pm

looks so good can’t wait to try this afternoon. I gave up added sugar for lent but this might be a good little snack.

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