Thursday, January 20, 2011

Maple Syrup Roasted Chickpeas

I wasn't sure about posting this recipe, as to my adult taste buds, these are missing something and I was going to work a little more on this recipe. However, Luc decided that they are a hit and ate an astonishing amount of them, which since he hasn't been too interested in food lately, is a definite seal of approval. And tasting them again...maybe he's right. Sometimes keeping things straightforward is best, especially with toddlers going through a picky phase.

Maple Syrup Roasted Chickpeas

-1 can chickpeas
-1 tbsp melted coconut oil (expeller pressed, not virgin), or canola oil
-3 tbsp maple syrup (dark, Grade B is best as it's more flavorful)
-1 tsp cinnamon

Preheat oven to 350 degrees Fahrenheit. Drain, rinse, and pat the chickpeas dry. 
Mix oil, syrup and cinnamon in a bowl and toss with the chickpeas. Line a baking sheet with foil and spread the chickpeas in one layer. Bake for 30 minutes, stirring every 10 minutes and making sure they don't burn.

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