Home cooked chickpeas or canned chickpeas can be used in this recipe. If using canned, there is about 1 1/2 cups of beans in each 15-ounce can. This means you will need 2 cans. When buying honey, we shop around for a local honey from a small farm. It’s a bit pricier, but much of the honey found in the grocery store doesn’t taste very much like honey and instead just tastes sweet.
3 cups cooked chickpeas, drained and rinsed if canned (two 15-ounce cans)
1 tablespoon extra virgin olive oil
1 1/2 tablespoons honey
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt, or more to taste
Spread out chickpeas on a paper towel. Pat dry, then let air dry for 45 minutes to an hour.
Heat oven to 400 degrees F. Line a rimmed sheet pan with parchment paper, and spread chickpeas in one layer, in the pan. Bake in the center of the oven until crunchy, about 30 minutes, stirring and rotating every 10 minutes. (The chickpeas will continue to get crunchy as they cool.)
Meanwhile, in a small bowl, stir olive oil, honey, cinnamon, and the salt together.
Take roasted chickpeas out of the oven and while they are still hot, toss them until well coated, with the honey mixture. Bake another 5 to 10 minutes. Shut off the oven, open the oven door, and let the chickpeas cool inside. (Helping to make them even more crunchy).
Store any cooled leftovers in an airtight container for up to a week. (Do not store in the refrigerator, this causes them to loose their crispiness).