Honey Roasted Chickpeas (Dairy and Gluten/Grain Free)

An easy snack which is full of protein, fibre and is NUT free.  Great for lunches and snacks on the go.  You can use dried chickpeas (see below for cooking methods) or canned chickpeas however, make sure they are fully rinsed.

Ingredients

• 2 cups cooked chickpeas (for soaking and cooking peas see below)
• 2 teaspoons coconut, olive or grapeseed oil
• 1 teaspoon cinnamon
• 1 1/2 tablespoons honey

Directions

1. Preheat oven to 400F and grease a large baking sheet or dish.
2. In a large bowl mix all ingredients, stirring to fully coat the chickpeas.
3. Spread chickpeas out on prepared dish.
4. Roast for 30-40 minutes until chickpeas are crunchy and no longer soft in the middle.
5. Add additional honey if you prefer and allow to cool.

Soaking and Cooking Beans or Peas 

*I generally cook extra beans and freeze the remaining.   The method below will create approximately 4-5 cups of beans.

Option 1-soaking then boiling (more environmental, slower)

1. In a large bowl add 2 cups dry beans, rinse with water and remove any poor looking beans.  Add 6 cups fresh cold water to cleaned beans.
2. Let soak for 6-8 hours on counter.
3. Rinse beans and place in a large pot.  Add 6 cups fresh water to the pot and bring to a boil.  Tilting the lid a little let the beans simmer for 1 -2 hours depending on the bean.

Option 2- boiling then boiling again (uses more electricity, quicker)

1. In a large pot add 2 cups dry beans, rinse with water and remove any poor looking beans. 
2. Add 7 cups fresh water to cleaned pot and bring to a boil, turn off and let sit for 1 hour  
3. Rinse beans  again and add 6 cups fresh water to the pot and bring to a boil.  Tilting the lid a little let the beans simmer for 1 -2 hours depending on the bean.