Have you tried roasting chick peas yet? It's something I've seen kicking around the internet for a while now, and I've tried them many times. I really love how they get crispy on the outside and stay a bit soft on the inside when roasted. I usually do just a salty version with a bit of cumin and cayenne. But yesterday I thought I would try something a bit more sweet and salty, and these did NOT disappoint. I may have eaten too many. Maybe. There is something to that sweet and salty combination! It becomes addictive. They are quick and easy to make, and taste best right from the oven. I added the fresh rosemary simply because I had it, and it was a delicious addition.
1 can chick peas (garbanzo beans)
2 t. olive oil
1/2 T brown sugar
1/2 t. salt
1/4 t. cayenne (I did about 1/2 t. for extra spice)
optional- 1 T chopped fresh rosemary makes 1 1/2 cups
Drain chick peas well, and dry on paper towel. Preheat oven to 400 degrees.
Stir all ingredients together in a bowl. Transfer chick peas onto a parchment lined pan.
Bake for 30 minutes, stirring halfway through.
Remove from your pan immediately, and enjoy while still warm! And be sure to have someone to share with, or else you may eat too many. It's been known to happen.