They’re really good.  Crunchy, sweet and addictive.  Adam has perfected the process on these.

If using dried chickpeas, soak overnight, drain, boil 30-45 minutes until chickpeas are cooked through.  Don’t overcrowd the pan, make sure they’re in one layer so steam doesn’t get trapped.

Bake plain chickpeas at 325° for 30 minutes total, shaking them every 10 minutes so they cook evenly.   You want them to get well on their way to crunchy before you add the seasoning.

Toss in mix of sugar, cinnamon and coconut oil to taste, remembering you’ll coat them again in cinnamon sugar after they come out of the oven.

Bake deliciously coated chickpeas at 325° for another 10-15 minutes until they’re crunchy.

Toss again in cinnamon sugar to coat.

Let them cool off before you store.