The sweetness of cinnamon sugar, without the sugar! The perfect crunchy snack to satisfy your sweet craving in a healthy way! Gluten-free, vegan, and sugar-free, these chickpeas are roasted with cinnamon and stevia for a well balanced snack any time of day!
Chickpeas are the king of the bean and legume kingdom in my opinion. They’re just so versatile and so perfectly crafted by Mother Nature. I’ve used them for snacks, pancakes, omelets, scrambles, casseroles, and of course Indian. They’re full of fiber, protein, magnesium, iron, and they help stabilize blood sugar. There’s no reason not to include chickpeas in you diet! They may just be the perfect food! (If you don’t almost die from them like me and my bean-poisoning incident, haha! I still get nightmares…)
So while I adore this bean, I’ve had a bumpy relationship with it. But with every relationship, we must forgive and forget, learn and grow. They will always be my favorite bean since they are essential to my all-time favorite recipe, but they will also always be the bean that gives me the most “tales to tell”! Which is a good thing for you…maybe…but it gives me a funny story to tell right now!
I guess this story is a bit embarrassing for me, but I’ve been dying to tell it ever since this recipe was made way back when. Well…the first time this recipe was made. It’s also a great lesson in patience…something I have zero of. So, after falling in love with homemade roasted chickpeas, I wanted to make another flavor combo. Something sweet this time, but of course including cinnamon. To get the sweet, I’d use the only “sugar” I ever use when cooking, stevia! Perfect! Now it was time to get baking.
I followed the same protocol as my other recipe, just with different flavorings this time. Except, this time, I was super hungry and these chickpeas smelled so good in the oven. I didn’t allow them to cook all the way to “crunchy” before digging in. Then, I didn’t even wait for the rest to cool before I went and stored them in a mason jar. Not totally baked, still hot, sealed, and moisture. Then pushed to the back of the pantry and forgotten about for a few days. (Hello, recipe for disaster!) When I go to take them out for a snack those few days later, what I find is not pretty. No chickpeas could be seen through the fuzzy white coated glass jar. Mold encompassed the entire inside. It was like a jar full of cotton balls! That poor jar and those abused chickpeas went straight into the trash, leaving me sad, mad, snackless, and defeated.
Crunchy Cinnamon “Sugar” Chickpeas
Ingredients: (makes 2 cups)
+ 2 Cups Cooked and Cooled Chickpeas
+ 1 Tsp Cinnamon
+ 2 Packets (2g) of Stevia (or 4 Tsp Sugar)
+ Preheat oven to 400ºF.
+ In a mixing bowl, combine the chickpeas, cinnamon, and stevia. Mix them all together and then spread them on a lined baking sheet with parchment paper.
+ Bake in the oven for 30-40 minutes, tossing them around every to minutes. Make sure they don’t burn, but make sure they are completely baked as well.
+ Turn the oven off, crack the door, and allow them to cool slowly with the oven. Remove, make sure they are completely cooled before storing in a air-tight jar.
So what did we learn today? Have patience and never try to cheat the King of the Beans! If you use them correctly, they will be kind and love you back, if not, they will try to kill you! Respect the bean and it will respect you…and produce some delicious yummy results! See, you can never leave my blog without learning a valuable lesson in food!
So tell me:
+ Let’s hear those embarrassing stories that came out of not having patience! (I know I’m not alone!)
+ Do you respect the bean?
*Recipe linking up for the week! Allergy Free Wednesdays, #RecipeFridays, #RecipeOfTheWeek, #StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, Real Food Recipe Roundup, Tasty Tuesdays, Meatless Mondays, Lena’s Tasty Tuesdays!*
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