Mexican Chocolate Chickpeas

Meal: 
Snack
Course: 
Dessert
Total Time: 
45 min
Prep Time: 
10 min

Roasted chickpeas made spicy sweet with ground cinnamon, and chocolate and chipolte pepper powders. If chocolate and chipolte aren't your style, toss the chickpeas in cinnamon sugar or with Moroccan spices like cumin, cinnamon and ginger.

Recipe Ingredients: 
  • 2 15-oz. cans of chickpeas (aka garbanzo beans), drained and rinsed.
  • 2 Tbsp. olive oil
  • 1 Tbsp. dark chocolate powder
  • 1 Tbsp. ground cinnamon
  • 1 Tbsp. chipotle pepper powder honey
Directions: 
  1. Preheat an oven to 400 degrees.
  2. Drain and rinse the chickpeas. Pat dry with a paper towel.
  3. Put the chickpeas into a large bowl and toss with ground cinnamon and chocolate and chipotle powders until evenly coated.
  4. Spread the chickpeas in a single layer on a rimmed baking sheet and bake until crisp, about 35 minutes. 5. Remove the chickpeas from the oven. Drizzle with honey.
Cooking Tips: 

I found a cocoa chili blend in the baking aisle of my grocery store, but chances are you have what's need for this recipe in your spice rack at home. You can substitute cayenne for chipotle pepper powder, and regular cocoa for dark cocoa powder. I suggest amounts for the cinnamon, cocoa and chili powders above, but encourage you to flavor to taste.