American•healthy

Honey Sriracha Roasted Chickpeas

A healthy, slightly spicy snack that pairs perfectly with a nice, cold beer.

Ingredients

Quantities are shown as originally provided.

15 ounce canned chickpeas (drained)
2 tablespoons sriracha sauce
2 tablespoon soy sauce
2 tablespoons honey (if you are using raw organic honey, soften it in the microwave for 3-4 seconds)
1 tablespoon rice vinegar
1/2 teaspoon sesame oil

1
Preheat oven to 400ºF.
2
Put the ingredients for the honey sriracha sauce in a bowl and mix well.
3
In a medium size pot, add chickpeas and honey sriracha sauce. Stir and spread the chickpeas in one layer, so they don’t sit one of top of another (there’s not a lot of sauce to cover them). Bring to a boil and cook for 1 minute. Turn the heat off, cover and let sit for 30 minutes.
4
Line a large cooking tray with parchment paper.
5
Transfer the chickpeas, along with the sauce, onto the parchment paper. Spread them out and roast in the oven for 13 minutes. Check a couple of times to make sure the sauce isn’t burning or charring the chickpeas too much. A little is okay.
6
Flip the chickpeas over and roast for an additional 5 minutes.Transfer to a bowl, let cool to room temperature and serve.