I love snacking on salty, savory foods. I used to be all about the sweet stuff, but it seems I’ve moved on to the salty snacks these days. Unfortunately, that includes chips, which I should avoid at all costs. One good solution I found was to make my own spicy popcorn, which is tasty and snacking-worthy, but not very nutritious. Recently, I tried out a recipe from the Cookin’ Canuck for spicy/sweet roasted chickpeas. I love chickpeas and will even eat them right out of the can. Something about their texture and salty, creamy taste make me all happy. Given that and the fact that they give a real nutritional punch, roasting them and coating them with rosemary, cayenne and brown sugar could only make them little balls of heaven.

They were so good, I ate a whole 14oz can in one sitting. In probably less than 20 minutes. And wished I had made more so that I could continue eating them. Their texture was perfect – crispy on the outside, with a warm, slightly chewy middle. The spices didn’t overwhelm the chickpea flavour either.

Next time, I’ll definitely add more cayenne, as I thought they could use a lot more heat. Other than that, I’m really pleased with the spice mixture, though these measurements are really up to personal taste. I recommend you make the mixture, taste it, and add more of whatever spice your tastebuds desire.

Spicy-Sweet Roasted Chickpeas with Rosemary & Brown Sugar
adapted from Cookin’ Canuck

1 (14 oz) can chickpeas (garbanzo beans)
2 tbsp olive oil
1 tsp kosher salt, divided
1 tbsp (packed) brown sugar
1 tbsp dried rosemary rosemary
1/2 tsp cayenne pepper

1. Preheat oven to 350 degrees F.

2. 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.

3. Toss chickpeas with 2 tablespoons olive oil and 1/2 teaspoon kosher salt and arrange in a single layer on a baking sheet.

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

5. 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 1/2 teaspoon kosher salt in a medium bowl.

6. 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

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