In a couple of days I'll be shifting into full on festive mode - I have a very exciting project planned for December and I can't wait to share it with you! In the meantime, I'm catching up with the end of autumn and today's recipe for Maple Spiced Roasted Chickpeas is the perfect healthy snack for autumn and winter.
This really simple recipe makes a great substitution for nuts, so it's perfect for lunch boxes if your child attends a nut free school. It's also gluten free, dairy free and vegan, so a very allergy friendly snack! Chickpeas are a fantastic source of protein and fibre, and they count towards your 5 a day too, they really are a super food!
Maple Spiced Roasted Chickpeas
Ingredients:
- 2 tins chickpeas
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- 1 tsp ground cinnamon
- ½ tsp mixed spice
- pinch salt (optional)
Method:
Preheat the oven to 200°C (Gas mark 6/400°F). Drain the chickpeas, tip them into a bowl and pat with kitchen roll until dry.
Once dry, tip the chickpeas onto a large non-stick baking tray, pop them in the oven and dry bake for 15 minutes.
Just before the 15 minutes is up, melt the coconut oil in the microwave or in a small pan on the hob. Mix with the maple syrup, cinnamon, mixed spice & a pinch of salt if using.
Take the tray of chickpeas out of the oven, then pour the mixture over them, and stir really well to coat them all.
Return to the oven to bake for 15 more minutes, shaking half way through, until golden and crispy.
Leave to cool before serving.
To store, cool completely then keep in an air-tight container for 2-3 days. They will become less crispy over time, but will still taste delicious!
Do you have a favourite healthy snack recipe?
Grace
Maple Spiced Roasted Chickpeas
Ingredients
- 2 tins chickpeas
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- 1 tsp ground cinnamon
- ½ tsp mixed spice
- pinch salt (optional)
Instructions
- Preheat the oven to 200°C (Gas mark 6/400°F). Drain the chickpeas, tip them into a bowl and pat with kitchen roll until dry.
- Once dry, tip the chickpeas onto a large non-stick baking tray, pop them in the oven and dry bake for 15 minutes.
- Just before the 15 minutes is up, melt the coconut oil in the microwave or in a small pan on the hob. Mix with the maple syrup, cinnamon, mixed spice & a pinch of salt if using.
- Take the tray of chickpeas out of the oven, then pour the mixture over them, and stir really well to coat them all.
- Return to the oven to bake for 15 more minutes, shaking half way through, until golden and crispy.
- Leave to cool before serving.
- To store, cool completely then keep in an air-tight container for 2-3 days. They will become less crispy over time, but will still taste delicious!
I hope you will want to try this delicious recipe, please pin it if you do! For more easy healthy snack ideas and recipes, check out the snack ideas for kids section here on the Eats Amazing blog or pop over and follow my Healthy Snack Ideas Pinterest board for fresh and seasonal inspiration all the year around!
Sherry Edwards says
Is a tin of chickpeas the same as a can of ready to eat chickpeas?
Grace Hall says
Hi Sherry, yes I believe they are. Hope you enjoy the recipe if you try it!