|5 min||45 min||4|
|1 can (15oz)||Chickpeas, canned, drained|
|1 tbsp||Extra virgin olive oil|
|1 tbsp||Cane sugar|
|1/2 tsp||Sea salt, fine|
Preheat oven to 375°F and line a rimmed baking sheet with parchment paper.
Place drained and rinsed chickpeas on a paper towel to dry completely. You can peel off the skins of the chickpeas, if desired.
In a medium bowl, whisk together the oil, cinnamon, sugar and one tablespoon of the honey. Add the dry chickpeas and toss to combine, evenly coating the chickpeas with the honey mixture.
Spread out the chickpeas into an even layer on the baking sheet and bake for 35-45 minutes, shaking the pan every ten minutes or so, or until the chickpeas are crispy on the outside and deep golden brown in colour
Sprinkle with sea salt and allow to cool. Store chickpeas in an airtight container at room temperature.