Soft Roasted Chickpeas with Cinnamon
If you start with dried beans in this salty-sweet snack, make sure to cook them until they are very tender. If making these for a kiddo under one, use maple syrup instead of honey or skip the sweetener all together.
Servings 4 (about 2 cups)
Calories 821kcal
Ingredients
- 1 14.5- ounce can chickpeas rinsed, drained, and patted dry (or about 2 cups cooked dried)
- 1 teaspoon canola or coconut oil
- 1 teaspoon ground cinnamon
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 325 degrees F.
- If desired, rub the chickpeas in a clean kitchen towel to remove the skins. (You don't have to do this, but you may want to if you have a toddler who's particularly sensitive to textures.) Discard the skins
- Stir together all ingredients in a medium bowl. Spread on a baking sheet or baking dish and bake for 12-15 minutes. Serve warm or at room temperature, smashing beans slightly for younger eaters if desired.
Notes
- Store in an airtight container in the fridge for up to 3 days. Reheat briefly for 15 seconds in the microwave or serve cold.
- Drain and rinse canned beans to remove excess salt and the thick liquid. Pat dry.
- Roll beans around on a paper towel to remove the transparent shells if your kids are sensitive to textures.
- Enjoy warm out of the oven as a snack or easy meal component.
- Store leftovers in an airtight container and store in an airtight container in the fridge for 3-5 days. Warm slightly to serve.
Nutrition
Calories: 821kcal | Carbohydrates: 136g | Protein: 39g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 614mg | Potassium: 1335mg | Fiber: 34g | Sugar: 33g | Vitamin A: 125IU | Vitamin C: 6mg | Calcium: 258mg | Iron: 13mg