crunchy chickpeas

I love crunchy chickpeas as a snack.  I love to make a little trail mix with some nuts and pieces of dark chocolate and pumpkin seeds.  Or I will eat them by the handful by themselves.  

Over the years I have tried to roast my own chickpeas, but they never stayed crunchy for very long.  I don't know if it was because I was using canned chickpeas, or because I didn't dry them enough, or I didn't peel them.  Or maybe I was using inferior recipes.  I don't really know.  All I know is that it worked this time,  so I thought I would share.

First of all, I cooked my own chickpeas for the first time ever!  I never realized how easy and how much better they taste when you cook them yourself.  (Shout out to my SIL, Kel, who recently sent me an Instant Pot, which makes the whole deal so flippin' easy.)

I rinsed them after I cooked them and let them drain for a long time-- like all morning.  I forgot about them, to tell you the truth.  That was good, though, because they were nice and dry when I decided to roast them.  

I used this recipe.  The author recommends peeling the chickpeas, which I didn't notice until after the fact.  They crisped up nicely anyway, but next time I will take a few minutes to take the skins off if I have the time.   She also recommends leaving the chickpeas in the oven as it cools down.  I didn't do this because it was late afternoon and I didn't want to open my oven door and heat up the house any more than it already was.  

Anyway, if you are a fan of cinnamon, you have to try these!  Use this recipe, and don't skip the steps that I did.  I bet yours will come out even better.  

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