The outcome was a success! Tony tried one, but made the worst face ever. He doesn't like chickpeas to begin with, so I wasn't surprised that he didn't like them. The whole texture thing gets to him...ha. For me though, I thought they were excellent!
2 cups cooked chickpeas
2 tablespoons pure maple syrup
1 tablespoon agave nectar
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon
2 tablespoons organic sugar
Lay the drained chickpeas out on a towel to dry for 15-30 minutes. Spray a nonstick cookie sheet with a nonstick cooking spray. After the chickpeas have dried, transfer them to the cookie sheet in a single layer. Bake on 325 for 45 minutes. Meanwhile, in a medium size bowl, whisk together the maple syrup, agave, vanilla extract, and cinnamon. In a grinder, grind the 2 tablespoons of sugar until it is in a powder form (I used a coffee grinder). After the chickpeas have cooked for 45 minutes, transfer them into the maple syrup mixture and stir until all the chickpeas are coated. Once the chickpeas are coated, sprinkle with the sugar, gently stirring until all the chickpeas are coated. Transfer the coated chickpeas back to the cookie sheet and put them back in the oven for another 15 minutes. Watch closely though to make sure they don't burn. Take them out of the oven and let them cool on the cookie sheet. I couldn't wait until they had completely cooled. I had to eat a few while they were still warm. They were the perfect afternoon snack today!
Last night for dinner, we had pizza. It's been a few weeks since we made pizza, so it was time. I used my leftover fajita veggies for my pizza. I added some spinach, tomato and veggie mozzarella cheese to it. So, I guess you could say that I had a veggie fajita pizza, and Tony had a chicken fajita pizza. :o) Left over Mexican veggies make for a great pizza topping!