:max_bytes(150000):strip_icc()/martha-stewart-fried-chicken-180-d111035_vert-173e3c60cce241afb72c89611640faef.jpg)
Glazed in a salty-sweet blend of sesame seeds, honey, and olive oil and roasted until crunchy, the humble beans make a nicely adult, tree-nut and peanut-free alternative to the typical candied nuts.
Ingredients
-
2 15-oz cans chickpeas, drained and rinsed
-
¼ cup honey
-
4 teaspoon extra-virgin olive oil
-
Coarse salt and freshly ground black pepper
-
¼ cup sesame seeds
Directions
-
Heat oven to 400 degrees. Spread chickpeas on a parchment-lined baking sheet and roast until dry, about 45 minutes.
-
In a medium bowl, whisk honey, oil, and 1 tsp salt. Season with pepper. Add chickpeas and toss until coated. Return chickpeas to baking sheet and sprinkle with sesame seeds. Roast, stirring occasionally, until caramelized, 20 to 25 minutes. Let cool completely.
Cook's Notes
Chickpeas can be stored in an airtight container up to one week.