Today’s Recipe comes from Diane, A Broad
Ingredients
1 (14 ounce) can chickpeas (garbanzo beans)
1 tablespoon unsalted butter, melted
1 teaspoon salt
1 tablespoon sugar
1 teaspoon cinnamon
1 tablespoon honey
Directions
Heat your oven to 350°F.
Rinse the chickpeas under cold water, then drain and pat very dry on paper towels.
Toss the chickpeas with the butter, salt, sugar, and cinnamon and spread them on a parchment-lined baking sheet in one layer.
Bake for 40 minutes to an hour, until the chickpeas are crunchy all the way through.
Pour the hot chickpeas into a small bowl and mix with the honey. Spread them back out on the parchment and allow to cool and dry for at least 20 minutes.
These will last, stored in an airtight container at room temperature, for 3-4 days.
