Beer-Honey Roasted Chickpeas

Beer-Honey Roasted Chickpeas
I love the color of these roasted chickpeas šŸ™‚

These Beer-Honey Roasted Chickpeas are a simple snack to keep on hand for your next game night. They take about 45 minutes and would be a great alternative for anyone allergic to peanuts. Iā€™ve flavored them with Beer-Honey, Paprika, Smoked Paprika, and Cumin but you can spice them any way youā€™d like.

Beer-Honey Roasted Chickpeas
Ingredients: Honey, Beer, Chickpeas, Cumin, Smoked Paprika, Paprika, Salt.
Beer-Honey Roasted Chickpeas
Drain and dry the chickpeas really well on paper towels.
Beer-Honey Roasted Chickpeas
1 Cup Lager beer, 1/3 Cup honey, Spice Blend, Dry Chickpeas.
Beer-Honey Roasted Chickpeas
Toss chickpeas with olive oil on a sheet pan lined with parchment paper. DO NOT add salt.

I love chickpeas. I like them in hummus just as much as I like them straight out of the can and tossed in a salad. So, I always have a few cans in the pantry. This also means I have them more often than I have other snack foods like peanuts or chips. It took a while for me, though, to figure how to roast them just right.

Have you ever tried roasting your own chickpeas? Iā€™ve made them several times and they came out fine. Theyā€™re usually a little more golden coming out of the oven than they went in and they taste like slightly dehydrated chickpeas. Meh.

I wanted roasted chickpeas that could actually hold their own against the peanuts and cashews on every coffee table found in front of a football broadcast. Something delicious, healthy-ish, and with room for experimentation.

400 degrees for 35 minutes will give you a beautiful mahogany chickpea thatā€™s slightly caramelized with a hint of bitterness. Honey-beer is made from slowly simmering honey and lager beer until reduced to a molasses like consistency thatā€™s the color of milk chocolate. I think it pairs beautifully with the roasted chickpeas.

Beer-Honey Roasted Chickpeas
Roast Chickpeas for 35-40 minutes in a preheated 400Ā°F oven.
Beer-Honey Roasted Chickpeas
Transfer Roasted Chickpeas to a mixing bowl and toss with 2 tsp spice blend and 1 tbs Beer-Honey.
Beer-Honey Roasted Chickpeas
Roast for 5 more minutes after tossing with spices and beer-honey.

You could take the honey-beer roasted chickpeas at this point and toss them with any spice blend youā€™d like. I think garlic / onion / paprika would be great but I donā€™t usually have garlic or onion powder on hand. For this recipe I used sweet paprika, smoked paprika, and cumin. These were a perfect little snack to keep around the house to munch on when I got a little hungry.

Hereā€™s the quick overview to make Honey-Beer Roasted Chickpeas:
(1) Roast chickpeas for 35 minutes in a 400 degree oven.
(2) Slowly simmer beer and honey.
(3) Toss chickpeas with a portion of spice blend and beer-honey.
(4) Return to sheet pan and roast 5 more minutes.
(5) Transfer to a new sheet pan lined with parchment and freeze for 10 minutes.

Beer-Honey Roasted Chickpeas
These Beer-Honey Roasted Chickpeas are a simple snack to keep on hand for your next game night!

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Beer-Honey Roasted Chickpeas

0.0 from 0 votes
Recipe by Anthony Course: Game Day, Parties, Recipes, Roasted, Snacks, VegetarianDifficulty: Moderate
Prep time

10

minutes
Cooking time

45

minutes
Total time

55

minutes

These Beer-Honey Roasted Chickpeas are a simple snack to keep on hand for your next game night. They take about 45 minutes and would be a great alternative for anyone allergic to peanuts. Iā€™ve flavored them with Beer-Honey, Paprika, Smoked Paprika, and Cumin but you can spice them any way youā€™d like.

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Ingredients

  • 29 oz. Chickpeas

  • 1 tsp Olive Oil

  • 1 cup Lager Beer

  • 1/3 cup Honey

  • 2 tsp Fine Sea Salt

  • 1 tsp Cumin

  • 1 tsp Paprika

  • 1 tsp Smoke Paprika

Directions

  • Preheat oven to 400Ā°F. Combine Salt and spices in a small bowl.
  • Use a strainer or colander to drain and rinse a large can of chickpeas under cool running water. Pat dry on plenty of paper towels. Transfer to a parchment lined sheet pan and toss with olive oil. Roast for 35-40 minutes, rotating and shaking pan half-way.
  • Whisk beer and honey into a small pot over low heat so the honey dissolves. The mixture may foam up. Use a silicone spatula to stir occasionally to prevent burning. Beer-Honey is done when the mixture is near the color milk chocolate – about 25-30 minutes. The mixture will solidify if cooled so keep it warm until ready to use.*
  • Transfer chickpeas to a mixing bowl. Toss with 2 tsp of the spice blend. Add about 1 Tbs of the beer-honey and toss with a silicone spatula. Spices and honey should be just enough to evenly coat all the chickpeas – not too much.
  • Transfer the chickpeas back to the sheet pan to roast 5-10 minutes.
  • Prep a second sheet pan with parchment paper. Transfer the chickpeas to this sheet pan, lightly dust with a little more spice mix, the place in freezer for 5-10 minutes.

Notes

  • Youā€™ll use about half the spice blend and half the beer-honey. Itā€™s easier to work with the given amounts though.Ā *I wouldnā€™t walk too far away from the beer-honey if youā€™re not sure of your stoveā€™s heat level. Sorry for the lack of pics – I didnā€™t want to take my eye off it.

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2 Comments

  1. Diana Sbarro

    I can’t wait to make these chickpeas….they are right up my alley!!! They look scrumptious! Miss Ya

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