Sweet and Savory Roasted Chickpea Mix
5min
20min
4
250
Free account. Otto builds a week around this recipe, with the shopping list done.
Chef's Note
Make sure to dry the chickpeas thoroughly before roasting - this is key to getting them crispy. This mix keeps well in an airtight container for up to a week, though the chickpeas will gradually lose some of their crispness. For best results, keep the roasted chickpeas separate from the dried fruit and chocolate until ready to eat.
Tags
Ingredients
1 can (15 oz) canned chickpeas
1 tablespoon olive oil
1/3 cup dried cranberries
1/3 cup dried apricots
1/4 cup dark chocolate chips
1/2 teaspoon cinnamon
1 tablespoon maple syrup
1/4 teaspoon salt
Instructions
- 1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Drain and rinse 1 can of chickpeas, then thoroughly pat dry with paper towels, removing any loose skins.
- 3
In a medium bowl, toss the dried chickpeas with 1 tablespoon olive oil, 1/2 teaspoon cinnamon, 1 tablespoon maple syrup, and 1/4 teaspoon salt until evenly coated.
- 4
Spread the seasoned chickpeas in a single layer on the prepared baking sheet.
- 5
Bake for 18-20 minutes, stirring halfway through, until the chickpeas are golden brown and crispy.
- 6
Remove from oven and let cool completely on the baking sheet (about 10 minutes).
- 7
While chickpeas are cooling, chop 1/3 cup dried apricots into small pieces, about the size of the cranberries.
- 8
Transfer the cooled chickpeas to a large bowl and add 1/3 cup dried cranberries, the chopped dried apricots, and 1/4 cup dark chocolate chips.
- 9
Gently mix all ingredients together.
- 10
Divide into 4 equal portions (about 1/2 cup each) and store in airtight containers or resealable bags.
Nutrition Information (per serving)
250
7g
35g
10g
Reviews (0)
No reviews yet
Be the first to review this recipe!