Honey-Roasted Chickpeas with Cinnamon

Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.

After draining and rinsing the 3 cans of chickpeas, spread them on a clean kitchen towel and gently pat dry, removing as much moisture as possible. For extra crispiness, gently roll the chickpeas in the towel to loosen and remove some of the skins.

Transfer the dried chickpeas to a large mixing bowl and toss with 3 tablespoons of olive oil until evenly coated.

In a small bowl, whisk together 1/4 cup honey, 2 teaspoons ground cinnamon, 1/2 teaspoon cardamom, 1/4 teaspoon nutmeg, 1 teaspoon sea salt, and 1 teaspoon vanilla extract until well combined.

Pour the honey-spice mixture over the chickpeas and toss thoroughly to coat evenly.

Spread the seasoned chickpeas in a single layer on the prepared baking sheet, ensuring they're not overcrowded (use two sheets if necessary).

Roast in the preheated oven for 25-30 minutes, stirring every 10 minutes to ensure even cooking.

While the chickpeas are roasting, prepare the orange zest by finely grating the peel of an orange to yield 1 tablespoon.

After the initial roasting time, sprinkle the chickpeas with the 1 tablespoon of orange zest, toss gently, and return to the oven for an additional 5-10 minutes, or until the chickpeas are golden brown and crispy on the outside.

Remove from the oven and let cool for 5 minutes on the baking sheet.

Drizzle with 2 tablespoons of maple syrup while still warm and toss gently to coat.

Allow the chickpeas to cool completely on the baking sheet (about 10 minutes more) - they will continue to crisp as they cool.

Transfer to a serving bowl or store in an airtight container for up to 5 days.