Roasted Cinnamon Honey Chickpeas

Catherine McCord
  • Yield: 2 cups


1can 15-ounce garbanzo beans
1/2teaspoon ground cinnamon
1tablespoon canola or vegetable oil
1tablespoon honey


  1. Preheat oven to 400 F.
  2. Place the beans between two paper towels and pat dry, loosening the outer skin of the beans.
  3. Remove the outer skins of the beans and pat dry to remove any other excess liquid (removing the outer skin of the beans takes a few minutes, but it’s a great job for getting kids involved).
  4. Whisk the cinnamon and oil in a bowl to combine, add the beans stirring to coat and place on a baking sheet.
  5. Roast for 40 minutes.
  6. Remove the beans from the oven, place in a bowl and toss with 1 tbsp of honey.
  7. Place the beans back into the oven and roast an additional 7 minutes.
  8. Cool completely and serve.

* Store in a covered container on your counter for up to 2 weeks.

Source: At, Catherine McCord focuses on quick, easy, nutritious recipes that are made using fresh, but minimal ingredients. The recipes appeal to a range of ages –from infants starting on solid foods to school-age kids and adults –and are meant for parents to use as an inspirational feeding guide for their own families. Catherine encourages parents to be honest — no sneaking veggies! — and include kids in the cooking process by giving them age-appropriate "jobs."