Ever have a ton of leftover chickpeas just staring you in the face every time you open the fridge? Oh boy, we do. We pressure cook a ton of these protein-filled babies to eat throughout the week in salads, with breakfast, and of course to make hummus with. But they’re like damn starfish arms. Eat some, and they regenerate. Eat some more, and there they are again! I swear. I don’t understand. BUT it’s ok because now I’ve found the best way to devour them all. Each. Little. Tiny. One.
This is easy peasy. Ready?
1. Take some leftover cooked chickpeas. Salted is ok, but no garlic, onions, or other flavors. Rinse and dry them really well. I used about 3 cups worth for this recipe. (Feel free to use canned chickpeas, too. Two cans should do. Make sure to rinse and dry as well.)
2. Lay them all out on a parchment-lined sheet tray. Preheat oven to 400 degrees F.
3. Roast for 30 minutes, giving them a shimmy every 10 minutes to avoid burning on one side.
4. Remove from oven and let cool on the sheet tray. Bring the temp in the oven up to 325 degrees F.
5. While the chickpeas are cooling, melt 1/4 cup coconut oil in the microwave or over the stovetop on low.
6. Add in 2 tbsp brown sugar (we make our own using cane sugar and blackstrap molasses), 2 tsp cinnamon, and 1 tbsp of maple syrup to the warmed and melted coconut oil.
7. Whisk this mixture together once the coconut oil is melted, drizzle it over the chickpeas, and toss. Make sure each little chickpea gets some love.
8. Put them back in the oven and roast at 325 degrees F for 10 more minutes.
9. Remove from the oven, and sprinkle with a pinch of kosher or sea salt. Himalayan salt would work, too. Let cool completely.
10. If you haven’t eaten them all by now, transfer these sweet, maple-y, cinnamonn-y, and salty chickpeas of love to an air tight container. I’d eat them within a few days (if you can refrain that long.)
See? That’s it. No more wasted chickpeas. Hurray!