Agatha’s oven roasted maple cinnamon chickpeas recipe has family, toddler-friendly, and healthy written all over it!
Here’s a nutritious and tasty recipe that also doubles as freezer friendly. Chickpeas are a good source of protein, fiber, folate and iron. Your little one certainly needs these nutrients throughout the years. Starting them young with healthy snacks encourages them to make smart decisions over time. We encourage using fresh chickpeas for this recipe. If you are cooking yours, take the opportunity and cook a double or even triple batch and freeze for later use.
Here is how to cook your chickpeas:
(Note: It is faster with a pressure cooker)
- Soak chickpeas covered in water overnight
- Drain and wash
- Place in a large pot, cover with several inches of water and bring to a boil. Reduce heat and simmer until tender, about an hour. A good water ration is 1 quart of water to one cup chickpeas.
- If using a pressure cooker, cover with lid and cap and turn off the cooker after you hear 3 loud sounds.
Pressed for time? No worries — snag a BPA-free can of organic canned chickpeas (these are already cooked!). We’ve tried this recipe with both options and we happen to love the recipe made with fresh chickpeas because the taste is that much better.
And now let’s make this YUMMY snack:
1 ½ cup cooked chickpeas
¼ tsp sea salt
½ tsp cinnamon
1 tbs olive oil
1 tbs maple syrup
- Preheat oven to 400*.
- Strain chickpeas and let it drain completely.
- Line a baking sheet with parchment paper, pour chickpeas onto sheet and bake for 15 minutes.
- Remove from oven, pour into a bowl, add seasonings and mix well. We want every chickpea to be coated. Pour back onto lined sheet and bake for another 15 minutes or until golden.
- Remove from oven and serve warm. (Note: If you are freezing, be sure to defrost and warm ever so gently and serve. Your kiddo(s) will love this nutrient dense snack)
Tried the recipe? We’d love to hear your thoughts and feedback! Don’t forget to share this recipe using #GrowUpYummy.