The Blog

Back to all posts
  • Sweet & Spicy Roasted Chick Peas

    Sweet & Spicy Roasted Chick Peas

    Warning, these little suckers are addicting! You start with a handful then suddenly your making a second batch. Although there are a ton of ways to make baked chick peas, I tend lean towards a sweet but spicy mix. I tried my best to give accurate measurements on this recipe but the truth is, it's all to taste. So use the measurements as a guide but don't feel like you need to be precise. Have a frigging field day people haha! :) 

    Ingredients and Estimated Measurements:

    • 1 can garbanzo beans/ chickpeas
    • 1/3 (maybe slightly less) cup of coconut oil 
    • 1 tbsp agave nectar 
    • 1 tbsp brown sugar (maybe a little more)
    • cayenne pepper 
    •  dried basil 
    • cinnamon
    • cumin (fill the cumin cap)
    • sea salt 
    • pepper


    1. In a medium sized bowl, pour 1/3 cup coconut oil, 1 tbsp agave nectar, 1 tbsp brown sugar, cumin (fill the cap with cumin) , a dash of cayenne pepper and salt. 
    2. Stir or whisk together
    3. Now open your can of garbanzo beans, rinse and drain
    4. Put the rinsed beans into the medium bowl and saturate it with the mix we created earlier (get those hands dirty!), feel free to add more salt, sugar etc while your mixing.
    5. Heat the oven to 350 degrees
    6. Grab a pan, line it with foil (mine was a little sloppy but it worked just fine)
    7. Lay the beans across the pan (flat)
    8. Let them bake/ roast for about 20 minutes or so, be sure to pay close attention they burn quickly
    9. While they are cooking feel free to add another dash of basil, pepper or don't lol (but I like too)
    10.  Once the beans are golden and smelling yummy take them out of the oven and let sit for about 5 minutes
    11. Enjoy!