**Do not throw away your canned chickpea liquid (aka aquafaba). You'll want to use it to make chocolate chip cookies later!
Maple Cinnamon Chickpeas
1 15oz can of chickpeas (or 1 ½ cups cooked chickpeas is fine)
2 tablespoons maple syrup
½ teaspoon cinnamon
1 teaspoon coconut oil
Preheat the oven to 350F.
First, drain, rinse and dry (with paper towel) your chickpeas.
Spread the chickpeas onto parchment lined cookie sheets, so that they're in a single layer.
Bake them for about 30 minutes, tossing them every now and then so they don't burn on one side. They should be almost crispy. Taste one.
Combine the syrup, cinnamon and coconut oil in a bowl and toss the hot chickpeas in the mixture. The coconut oil will melt if it wasn't already melted.
Place the chickpeas back on the baking sheets and cook for another 10 minutes or so, tossing them at least once.
Let them cool a little before you eat them, and remember to hide them from the pets!