Roasting chickpeas is so 2007. At least, that was the year everyone rediscovered these crunchy, protein packed wonders. I had my first (and best) roasted chickpea years ago when I spent every Thursday evening eating dinner with a tight knit and loving Iranian family. The mother did all of the cooking, and I began to crave everything she made with a wild abandon. I still do. Her roasted chickpeas were simply salted and roasted dry.
This recipe is simple, to the point, and impeccable. The honey and spice soaks in as they roast and encases each chickpea in a candy coating. If you are looking for a unique bowl of goodies at your next cocktail party, try this simple recipe for a big wow factor.
Spicy and Sweet Roasted Chickpeas
2 cans chickpeas, rinsed and patted dry
¼ cup clover honey
1 clove garlic, grated
1 jalapeno, finely diced
1 chipotle pepper in adobo sauce
5 teaspoons adobo sauce
Pinch of salt
Preheat the oven to 375 degrees. Be sure to pat the chickpeas with a paper towel so they are completely dry. In a sauce pan combine the honey, garlic, jalapeno, chipotle, adobo sauce and a pinch of salt; simmer for 5 minutes until sauce slightly thickens. Toss the chickpeas with the sauce and spread in an even layer on a large baking sheet. Bake for 50-60 minutes, tossing often, until brown and crunchy.
*Cooks Note* Typically, chickpeas are roasted at a higher temperature but the honey in this recipe can burn. Turn the heat down, and toss the chickpeas frequently while they roast in order to get the right texture.