1 (15-ounce) can chickpeas (garbanzo beans)
1 Tablespoon olive oil
2 Tablespoons granulated sugar or packed light or dark brown sugar
1 teaspoon ground cinnamon
Preheat oven to 400°F (204°C). Line a large baking sheet with a silicone baking mat. Parchment paper works too, but we find the chickpeas stick to the paper easily. If using parchment, spray the paper with nonstick spray. Set baking sheet aside.
In a large strainer and using cold water, rinse and drain the chickpeas. Spread them out onto prepared baking sheet and pat dry. The drier the chickpeas, the crunchier they will be. The skin of the beans may peel off as you pat them dry. Feel free to discard the skins. In fact, you can remove all of the skins if you have time.
Once 100% dry, place chickpeas into the oven and bake for 15 minutes. Remove chickpeas from the oven, but keep the oven on. Drizzle chickpeas with olive oil. Using a large spoon or spatula, mix the chickpeas around to make sure they are evenly coated. Mix the cinnamon and sugar together, then sprinkle over chickpeas and stir to evenly coat. Feel free to add more cinnamon sugar if you’d like.
Place coated chickpeas back in the oven and bake for another 15 minutes.
After chickpeas are done, keep them in the oven. Turn oven off and slightly crack open the oven door. Allow the chickpeas to sit inside as the oven cools down for 30 minutes. (This helps the beans get a bit crunchier as opposed to sitting at room temperature.)
Remove from the oven. Enjoy slightly warm or cool them completely before enjoying.
Chickpeas are crunchiest on day 1. Store leftovers at room temperature for up to 1 week.
Larger Batches: This recipe can easily be halved, doubled, or tripled. Make sure you don’t crowd the baking sheets with beans. Bake in batches if doubling or tripling.
Other Beans: We haven’t tested this recipe using other beans. Chickpeas are ideal because they have a very mild bean flavor after roasting.
Seasoning Suggestions: Instead of the cinnamon sugar coating, add a generous sprinkle of sea salt and freshly ground black pepper. We also love the combination of cayenne pepper, sea salt, and ground cumin. No need to measure, just add a very generous sprinkle of your favorite seasonings. No matter which flavors you choose, always coat the beans with a drizzle of olive oil before adding seasonings.