(These roasted honey glazed chickpeas (garbanzo beans) from Life Currents make a great crunchy sweet nibble for a Tapa Tuesday table. If you add a little sea salt, they are salty-sweet heaven. In addition, if you’re dealing with any nut allergies, these make a great substitution for peanuts.)
Roasted Honey Glazed Chickpeas (garbanzo beans)
1 (15 ounce) can garbanzo beans, drained and rinsed*
1/2 teaspoon ground cinnamon
2 teaspoons olive oil
1/4 cup mild honey**
1/4 teaspoon coarse sea salt, optional
Preheat oven to 350° F.
Lightly spray a 1-quart shallow baking dish with non-stick spray or use a well seasoned cast iron skillet. In a small bowl, combine all ingredients except salt, mixing well. Place in the prepared dish.
Bake, uncovered, until toasted and darkened in color, about 45 to 60 minutes, stirring once after 30 minutes. Remove from oven, stir, and sprinkle with salt, if desired. Serve warm or at room temperature.
Cook's notes: *Rinse the beans until all the white foam is gone and the water runs clear. This foam is sodium, and by rinsing well you can rinse off much of the sodium.
**When measuring honey, lightly spray the cup with non-stick spray, then pour the honey in the cup. This will help the honey slide right out, leaving you with less mess and a better measurement.