Spicy Roasted Chickpeas with Rosemary & Brown Sugar Recipe

The final full week before Christmas is upon us and I'm trying not to completely lose my mind. While our pantry is filled to the brim with Chocolate & Peppermint Bark Cookies; Pine Nut, Caramel & Shortbread Bars; and Cinnamon & Almond Meringue Star Cookies, I have yet to finish my Christmas shopping and wrapping seems like a monumental task. I'm going to need some serious protein to power through my to-do list. That's where these crunchy little morsels come into play. Once the chickpeas (also known as garbanzo beans) are roasted, they are tossed with a mixture of brown sugar, fresh rosemary, cayenne pepper, and kosher salt that lends a sweet, spicy, and salty kick to these crunchy legumes. A handful of this tasty snack before elbowing my way into ToysRUs will definitely give me the edge over those other Star Wars lego-hunting, Zhu Zhu pet-seeking desperate parents.

Preheat oven to 350 degrees F.

Drain 2 cans of chickpeas (garbanzo beans) into a strainer. Rinse and drain very well. Dry the chickpeas on a large sheet of paper towel, with another sheet laid over top. Pat gently to remove excess water.

Toss chickpeas with 2 tablespoons olive oil and ½ teaspoon kosher salt and arrange in a single layer on a baking sheet.

Roast for 40-50 minutes, or until chickpeas are golden brown and rattle when you shake the baking sheet.

While the chickpeas are roasting, combine 2 tablespoons (packed) brown sugar, 2 tablespoons chopped fresh rosemary, 1 teaspoon olive oil, ¼ to ½ teaspoon cayenne pepper (depending on your heat tolerance), and ½ teaspoon kosher salt in a medium bowl.

Pour the roasted chickpeas into the bowl and toss with the brown sugar mixture. Cool completely. Serve. Store in an airtight container for up to one week.

Other roasted chickpea recipes:

Kalyn's Kitchen's Crispy Roasted Chickpeas with Moroccan Spices
Words to Eat By's Curry Roasted Chickpeas
Bitchin' Camero's Garam Masala Roasted Chickpeas

Spicy Roasted Chickpeas with Rosemary & Brown Sugar

2 (14 oz) cans chickpeas (garbanzo beans)
2 tablespoon plus 1 teaspoon olive oil
1 teaspoon kosher salt, divided
2 tablespoon (packed) brown sugar
2 tablespoon chopped fresh rosemary
¼ - ½ teaspoon cayenne pepper

Preheat oven to 350 degrees F.

Drain chickpeas into a strainer. Rinse and drain very well. Dry the chickpeas on a large sheet of paper towel, with another sheet laid over top. Pat gently to remove excess water.

Toss chickpeas with 2 tablespoons olive oil and ½ teaspoon kosher salt and arrange in a single layer on a baking sheet.

Roast for 40-50 minutes, or until chickpeas are golden brown and rattle when you shake the baking sheet.

While the chickpeas are roasting, combine brown sugar, rosemary, 1 teaspoon olive oil, cayenne pepper (the amount you use depends on your heat tolerance), and ½ teaspoon kosher salt in a medium bowl. Pour the roasted chickpeas into the bowl and toss with the brown sugar mixture. Cool completely. Serve. Store in an airtight container for up to one week.

Printable recipe