Eat them like nuts or popcorn……oh whoops, this is supposed to be about feeding the kids……you could let them have a taste if you are feeling that way inclined!  In the recipe below, I’ve used tinned chickpeas, they aren’t as good for you as the dried variety but they are much more convenient.  When I prepare them from dried, I generally do about three times as much as I need and freeze what I don’t use.  I haven’t tried my frozen chickpeas for roasting yet and I’m not sure how the freezing would effect the texture for this recipe – frozen ones are fine in curries and humus though.

1 tin chickpeas, drained

2 teaspoons olive oil

1 teaspoon cinnamon (harissa or ras al hanout also work really well)

1 tablespoon maple syrup

1.    Pre-heat the oven to 220C.

2.    Pat the chickpeas dry with a paper towel and place on a baking sheet lined with greaseproof paper.

3.    Bake for 30 minutes.

4.    Mix together the rest of the ingredients in a bowl and add the baked chickpeas, stirring them to ensure they are all well coated.

5.    Transfer to mouth and chew!