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    home » Recipes » Uncategorized

    Cinnamon honey roasted chickpeas

    Published: Oct 25, 2016. Modified: Oct 21, 2020By:Kylie·This post may contain affiliate links·

    Jump to Recipe

    Like the sound of roasted chickpeas because they are healthier, super yummy and a perfect alternative to nuts that also packs a protein hit? Well, then this recipe for cinnamon honey roasted chickpeas is the one for you.

    cinnamon honey roasted chickpeas

    These are sweet, sticky and altogether delicious. So much so, that they are pretty much gone already and I only took the photos 20 minutes ago. The cinnamon and nutmeg work really well together to ground the honey and the salt helps to give a slated caramel taste to the chickpeas...and trust me that is always good! These cinnamon honey roasted chickpeas are so great the kids are major fans.

    cinnamon honey roasted chickpeas

    If you're looking to swap nuts for something crunchy and yummy, these should be your go to. You can make them with dried or canned chickpeas, just follow this recipe if using dried. Then pop back here to follow the rest of this recipe. You could also use tinned chickpeas and immediately go with the recipe below. This makes it a lot quicker and easier and to be honest it doesn't change the texture much.

    cinnamon honey roasted chickpeas

    If you'd prefer savoury chickpeas, check out these herb and sea salt roasted chickpeas!

    You may also try these other chickpea recipes I made:

    • Herb and sea salt roasted chickpeas
    • Maple vanilla roasted chickpeas, only 4 ingredients!
    honey cinnamon roasted chickpeas

    Cinnamon honey roasted chickpeas

    Cinnamon honey roasted chickpeas, perfect for the lunchbox and so very yummy, these cinnamon honey roasted chickpeas are great nut replacers!
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    Course: lunchbox
    Cuisine: Modern Australian
    Prep Time: 5 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour
    Servings: 4 serves
    Calories: 100kcal
    Author: Kylie
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    Ingredients

    • ½ of the chickpeas you have cooked or 1 425g tin
    • 1 tablespoon coconut oil
    • 2 tbsps honey
    • 1.5 teaspoons cinnamon
    • ½ teaspoon nutmeg
    • ½ teaspoon salt flakes.

    Instructions

    • Preheat the oven to 180 degrees.
    • Rinse the chickpeas in a colander and pop off all the skins (if you want to- it does add to the texture to remove them).
    • Lay them out in a single layer on a lined oven tray.
    • Roast for 45 minutes or until dry (get one out and test it- it should crunch!).
    • While they are roasting, combine the honey, coconut oil, cinnamon, nutmeg and salt flakes in a jug.
    • Pour the hot chickpeas into a bowl ad pour over the contents of the jug.
    • Stir until they are all coated. Pour back onto the baking tray and bake for another 10 minutes.
    • Wait until completely cool before storing in an airtight container.

    Nutrition

    Serving: 1bowl | Sodium: 266mg | Sugar: 10g | Fiber: 2g | Calories: 100kcal | Polyunsaturated Fat: 1g | Saturated Fat: 3g | Fat: 4g | Protein: 2g | Carbohydrates: 15g
    Tried this Recipe? Share it Today!Mention @Kidgredients or tag #kidgredients!
    Sweet cinnamon honey roasted chickpeas, perfect for the lunchbox!

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    « Herb and sea salt roasted chickpeas
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    Reader Interactions

    Comments

    1. Tamara says

      January 08, 2018 at 2:59 am

      My son is allergic to coconut (and all nuts). Can you recommend a substitute for the coconut oil?

      Reply
      • Kylie says

        January 08, 2018 at 9:37 pm

        Coconut isn't a nut, it's officially a seed or drupe and doesn't have any of the characteristics of nuts. but, if you need to sub it, swap it for another oil of your choice.

        Reply

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