Beer-Honey Roasted Chickpeas

(image credit)

These turned out beautiful, just like the picture — dark, rich, shiny. They tasted good too.

A little labour intensive. You roast the chickpeas once, stir them around in some spices and then distilled honey+beer, then roast them for a little while again. Not too bad, but not quick or carefree. otoh the honey+beer smells pretty great while boiling down, and feels fun to have beer bubbling away on the stove.

The recipe wasn’t clear on this but I think you are supposed to basically boil the honey and beer all the way down till there is just a few Tbsp left. The recipe only uses one Tbsp of this tasty elixer, so, in retrospect, it would have been good to roast 2x the number of chickpeas to use it all up. We used a Dark Lager and it turned out great.

In my opinion they were a little too salty, I might have been a little heavy-handed with the salt in the seasoning mix, so don’t do that.

Will probably make again.

Published by Heather Piwowar

Cofounder of @our_research, the nonprofit behind Unsub, Unpaywall, and other tools to power open science. she/her. Adore cookies+cycling+reading+my fam.

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