Sweet and Spicy Butter Roasted Chickpeas
Makes about 1 ½ cups, but this recipe can be easily doubled or tripled
Ingredients:
2 (14 oz) cans chickpeas (garbanzo beans)
2 tablespoons unsalted butter, melted
1 teaspoon kosher salt
2 tablespoons sugar
2 teaspoons five spice powder
2 tablespoons honey
Directions:
Preheat oven to 350 degrees F.
Drain the chickpeas and rinse well, patting gently with a paper or lint-free towel to remove excess water and stray bean skins, if desired. Toss dry chickpeas with melted butter, salt, sugar, and five spice powder and arrange them in a single layer on a baking sheet.
Roast for 40 minutes to an hour, shaking the pan and testing occasionally, until chickpeas are crisp and golden, and no longer soft in the middle.
Place hot, roasted chickpeas in a small bowl and coat evenly with honey. Spread chickpeas back out on baking sheet and allow them to dry.
Store in an airtight container at room temperature.
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