4 Serves
45 Mins
Preheat your oven to 220°C and prepare a baking sheet by lining it with parchment paper.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
293 µg / 400 µgCalcium
37 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
292 mg / 1,250 mgPotassium
608 mg / 4,700 mgSodium
6 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
13 g / 28 gSugar
9 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 gDrain and rinse the chickpeas thoroughly. Pat them completely dry between two layers of paper towels to ensure they become crispy during roasting.
In a mixing bowl, toss the dried chickpeas with olive oil, maple syrup, and cinnamon until evenly coated.
Spread the chickpeas in a single layer on the prepared baking sheet and roast for 15 minutes.
Stir the chickpeas and continue roasting for another 15 to 20 minutes, checking frequently until they are golden brown and crunchy, being careful not to burn them.
Remove from the oven, allow them to cool slightly, and sprinkle with sugar before serving.
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