Ceci arrostiti con miele e sriracha

Ingredienti

• 15 ounce canned chickpeas (drained)
• 2 tablespoons sriracha sauce
• 2 tablespoon soy sauce
• 2 tablespoons honey (if you are using raw organic honey, soften it in the microwave for 3-4 seconds)
• 1 tablespoon rice vinegar
• 1/2 teaspoon sesame oil

Preparazione

1. 1

   Preheat oven to 400ºF.

2. 2

   Put the ingredients for the honey sriracha sauce in a bowl and mix well.

3. 3

   In a medium size pot, add chickpeas and honey sriracha sauce. Stir and spread the chickpeas in one layer, so they don’t sit one of top of another (there’s not a lot of sauce to cover them). Bring to a boil and cook for 1 minute. Turn the heat off, cover and let sit for 30 minutes.

4. 4

   Line a large cooking tray with parchment paper.

5. 5

   Transfer the chickpeas, along with the sauce, onto the parchment paper. Spread them out and roast in the oven for 13 minutes. Check a couple of times to make sure the sauce isn’t burning or charring the chickpeas too much. A little is okay.

6. 6

   Flip the chickpeas over and roast for an additional 5 minutes.Transfer to a bowl, let cool to room temperature and serve.