Honey Roasted Chickpeas



I have been wanting to try this treat for awhile already and finally this afternoon, I gave it a whirl. Out of the many versions of roasted chickpeas there are to try, I went straight for the sweet one first. :-) It turned out to be a big success and I can't wait to use the leftovers on my salad.

Honey Roasted Chickpeas

 

Into a bowl place 1/2 c honey and the juice of 1 lime.

Add 2 T olive oil, a few shakes of chipotle pepper and salt.

 

Toss together and add 1 quart chickpeas

(rinsed and patted dry)

 

Toss the chickpeas to coat and spread evenly (in single layer)

onto a greased 9x13 baking sheet.

 

Bake in a 425* oven, shaking pan every 20 minutes or so

until chickpeas are brown and crispy on the outside

(about 45 minutes).

 

Cool and store leftovers in the fridge.

I am told that the 'crunchy' leaves in 48 hours.