Instructions

• Preheat oven to 375°F (190°C).
• Pat the 15-ounce can of drained and rinsed chickpeas dry with a clean dish towel or paper towels to remove as much moisture as possible.
• Place the dried chickpeas in a bowl and toss with 1 1/2 teaspoons melted coconut oil until evenly coated.
• Line a baking sheet with parchment paper and spread the chickpeas in a single even layer (a few may pop in the oven).
• Bake for 30–40 minutes, turning or shaking the pan every 10 minutes, until the chickpeas are browned and mostly crisp (they should no longer feel soft).
• While the chickpeas bake, stir together 2 tablespoons honey, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1/4 teaspoon ground clove, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon kosher or sea salt in a small bowl. If the honey is very thick, warm it briefly (5–10 seconds) so it is pourable.
• When the chickpeas are done, remove them from the oven and immediately gently toss them with the honey-spice mixture until evenly coated.
• Return the coated chickpeas to the parchment-lined baking sheet, spread them in a single layer, and bake an additional 10 minutes, until a sticky glaze forms.
• Let the chickpeas cool completely on the baking sheet (the glaze will set as they cool). Store in an airtight container at room temperature.