Living in a house full of students, we are all constantly searching for foods we can easily take to university. Usually, I never have anything prepared, so I’m often running out of the house with a Carmen’s muesli bar in one hand and a massive bag in the other.
So begins the Snack Lab, posts filled with countless experiments in the search for the perfect on-the-go bite. Starting with *drum roll* Honey and Cinnamon Chickpeas.
I first came across the recipe that I adapted to my own from on a wonderful blog called My Whole Food Life: an awesome website by Melissa from Dallas, Texas. Her Maple Cinnamon Roasted Chickpeas seemed simple and delicious; perfect for the quick snack I endeavoured to make. With barely any ingredients and more cooking time than preparation time, I was more than eager to make my own version.
Honey and Cinnamon Chickpeas
1 can chickpeas (440g)
2 tbsp honey
2 tsp cinnamon
Stir all three ingredients in a bowl until chickpeas are generously covered. Pour into a baking paper-lined oven tray and roast at 180°C for 45 minutes. Make sure you toss the chickpeas every 10 minutes or so to stop them from burning.
Okay so admittedly, my chickpeas tasted foul and I just couldn’t work out why. Then I realised…the honey I used was a horribly cheap, disgusting honey. I tasted it alone to confirm and ugh, yep; that was it. So, the recipe worked out quite well: I got evenly coated chickpeas and there was a pleasant cinnamon flavour…but sadly masked by an overpowering, woody honey taste. So my advice to you all is: quality. You can’t appreciate the wonderful taste of good quality honey until you’ve tried a sugary home-brand version that really doesn’t cut it.