Prep Time: 5 minutes
Ingredients:
- Nonstick cooking spray
- 1 can (15.5 ounce) garbanzo beans (rinsed, drained, and dried well)
- 2 tbsp olive oil (divided)
- 1 tsp ground cinnamon
- 1 tsp cumin
- ¼ tsp chili powder
- ¼ tsp salt (optional)
- 1 ½ tbsp Splenda brown sugar blend
Directions:
- Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.
- In a medium bowl mix together garbanzo beans, 1 Tbsp. olive oil, cinnamon, cumin, chili powder and salt.
- Spread garbanzo bean mixture evenly on baking sheet. Bake for 40-45 minutes, stirring every 10 minutes, until beans are crispy and dry.
- Remove from oven and place hot beans in a medium bowl. Add 1 Tbsp. olive oil and Splenda brown sugar blend. Mix well.
- Pour beans on parchment paper and allow to cool for 20 minutes.
Source: The Diabetes Cookbook. Recipe Credit: Lara Rondinelli-Hamilton, RD, CDE, and Jennifer Bucko Lamplough. Photo Credit: Photography by Terry Doran; Food Styling by Skyler Myers; Styled by Stacey Heston. https://www.diabetesfoodhub.org/recipes/roasted-and-spiced-chickpeas.html