Beer-Honey Roasted Chickpeas

Beer-Honey Roasted Chickpeas
I love the color of these roasted chickpeas 🙂

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. I’ve flavored them with Beer-Honey, Paprika, Smoked Paprika, and Cumin but you can spice them any way you’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? I’ve made them several times and they came out fine. They’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 that’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 that’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 400°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 you’d like. I think garlic / onion / paprika would be great but I don’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.

Here’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!

 > Eat Up!

Beer-Honey Roasted Chickpeas

Recipe by AnthonyCourse: 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. I’ve flavored them with Beer-Honey, Paprika, Smoked Paprika, and Cumin but you can spice them any way you’d like.

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 400°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

  • You’ll use about half the spice blend and half the beer-honey. It’s easier to work with the given amounts though. *I wouldn’t walk too far away from the beer-honey if you’re not sure of your stove’s heat level. Sorry for the lack of pics – I didn’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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