When I cut gluten, wheat, bread and all of that from my diet and started doing 4 Hour Body, the one thing I missed was being able to have toast with cinnamon & sugar on it. It was one of my “comfort foods” when I had heartburn, which is ironic now that I know that wheat was a big source of my heartburn. No wonder it didn’t work, but it definitely tasted good to me at the time!
One day I saw a recipe online somewhere that eventually inspired me to ask Mike if cinnamon & sugar on toasted chickpeas would work because it was one of the few cravings I was still dealing with – turns out it is delicious! Because I like savory mixed in with my sweet, we also add salt on them.
Depending on who you talk to, chickpeas (garbanzo beans) are not Paleo-friendly. Since I eat them rarely and they do not upset my stomach, I have kept them in my diet. They are 4 Hour Body friendly.
Posts on this blog are normally cooked by Mike and photographed by me, but Mike was out of town for work recently, leaving me to fend for myself. I hate to cook normally and will do almost everything to avoid it, but the light was perfect one afternoon so I whipped these up just so I could photograph them!
Cooking with Mike has obviously rubbed off on me; before I prepped the garbanzo beans for cooking, I pulled everything out that I would need for making them.
Rinse your garbanzo beans well, and allow them to drain while you start to melt the butter.
I discovered while melting my butter that there is one down side to me being both the cook & the photographer. I stopped paying attention to my butter, and took it from melted to a little bit browned. Oops! It didn’t hurt anything though. I like to think it added to the flavor!
I have made this in the past with olive oil instead of butter, and I prefer the flavor of butter more. I discovered that it splatters less, and with the chickpeas well drained they did not try to pop themselves out of the pan on me.
I let the chickpeas cook until they reached the golden brown that I was looking for – not too burnt, but nice and crisp. Most of the butter was gone from the pan by the time I reached that point.
I then placed the chickpeas in a bowl, and tossed them with cinnamon, sugar & salt to taste. I prefer to do this in a bowl and off of the heat so that the sugar does not burn in the pan in to little clumps of charred caramel. I made that mistake before, and it isn’t tasty!
If you’re not a fan of cinnamon & sugar, you can also dress your toasted chickpeas up a variety of other ways. We have made them with garlic before, and I am sure there is a wide variety of flavors that you could come up with!
Be sure to also read Mike’s Cook’s Notes on Toasted Chickpeas, where he shares why they are made this way, and different flavor options you can use.
- 1 can of organic chickpeas (garbanzo beans), rinsed & drained
- 2 Tbsp of butter
- Rinse and drain one can of organic chickpeas (garbanzo beans).
- Melt 2 Tbsp of butter in a skillet over medium-high heat. Add chickpeas; toast until golden brown.
- Place chickpeas in a bowl, add cinnamon, sugar and salt to taste.
Can try with other seasonings instead of cinnamon & sugar. We have also made these using fresh garlic, sautéed in the butter before adding the chickpeas.
Looks so good
That Timothy Ferris….
I am going to try that! Thanks.
I never would have thought of that combination. I’l have to try it.
Huh! I wouldn’t have ever thought of this but I am intrigued 🙂
Gary Fennhahn Cain it was really delicious! I wish I could remember what inspired it; it was maybe an Indian food dish? Something with cinnamon in it, I know that much!
great idea, mucho gracias
I make ’em with garlic salt, onion powder, and cayenne. The really nice thing is that they don’t make you crave a whole bucket of them. I can eat a small handful and feel very satisfied.
Laurie – although I’ve never had them before, I am now craving them. Good to know that hopefully won’t lead to me eating too many. 🙂 These seem like a perfect replacement for my roasted almond snack – which I totally want to eat a whole bucket of.
you could also try cinnamon toast on this http://www.julianbakery.com/bread-product/paleo-bread-coconut/?gclid=CMqTuParorYCFVSmPAodnSoAIw
[…] can find the recipe for Toasted Chickpeas with Cinnamon & Sugar over on Spoon & Knife. 4-Hour Body friendly (I go really light on the sugar), gluten-free, and […]
Just made these. They are yummy. Couldn’t wait. Tweeked them a bit using just a tablespoon of honey, a packet of stevia and a 1tsp cinnamon. I am in love with this new snack! thanks!
Laurie Feinswog I’ve made them with garlic (minced) as well. YUM! I can’t do the cayenne. I’ve had them with paprika before too – that is also quite yummy!
Laura Corley Burlton, I could. But I’ve made a point to not eat gluten-free bread or pasta, mainly because they used to be such a slippery slope for me. I want to just keep avoiding them. Plus chickpeas are yummy.
Ahhhhh. Well there is that….
I have not tried GF bread, but I’m not a huge fan of bread in any case so I don’t crave it. But sweets…..
[…] I’m being made redundant on our blog. (Kidding!) Since Christine cooked the Toasted Chickpeas with Cinnamon & Sugar herself, here are my notes on other ideas on making […]
[…] Toasted Chickpeas with Cinnamon & Sugar – made by ME! (I hate to cook.) […]
I was wondering how much sugar you used? I know sugar is not your bestfriend when it comes to the 4HB diet so what made you decide that this is good? I use a tsp of brown sugar whenever I make my chilli con carne and I’m always so paranoid that it will slow my progress with this diet.
I used a sprinkle of sugar – I didn’t measure it, I just did it to taste. You could use Truvia if you prefer, that doesn’t normally impact my Keto diet. Hope that helps!