This is a recipe from a cookbook that I love. It’s called The Sneaky Chef by Missy Chase Lapine. It’s a cookbook that teaches you how to hide vegetables in your children’s food. I have a number of favorite recipes from the book and this is one of them. This is a great snack recipe and I find that if I leave a bowl of these on the kitchen counter, my non-vegetable-eating sons will snack on them during the course of the afternoon. And chickpeas aren’t a bad snack. They’re full of zinc and folate. They’re also a great source of protein and fiber.
Our boys would never eat chickpeas on their own, but bake them until their crunchy with a little bit of cinnamon and sugar and they really like them. Go figure. It’s kind of like the kale recipe. I’m not complaining though. I’m actually amazed.
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2 teaspoons sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 15-ounce chickpeas, drained and rinsed
Preheat oven to 350 degrees.
Combine sugar, cinnamon and salt in a bowl and add chickpeas. Toss until well coated. Spread on an ungreased cookie sheet, and bake for 55 to 60 minutes, shaking the sheet and mixing occasionally until the chickpeas are crisp and “rattle” on the pan.