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Autumn Snack: Crispy Cinnamon Garbanzo Beans


Ok, these are the most delicious snack EVER! I’ve made them numerous times with a variety of seasonings (chili powder is super tasty), but nothing says Fall like cinnamon. I promise these don’t taste “bean-y” at all. You’d be surprised how garbanzo beans can transform into a crunchy treat. All I can say is: Don’t knock ’em til you try ’em!

1 can garbanzo beans, well drained

2 Tbsp coconut oil

1 tbsp sugar

1 teaspoon cinnamon

pinch of salt

1. Preheat oven to 375 degrees.

2. Line a rimmed cookie sheet with paper towels. Pour garbanzo beans

onto paper towels to dry them off.

3. Toss garbanzo beans with remaining ingredients. Spread out into single layer.

4. Roast them in the oven until crunchy and no longer soft in the centers, about

45 minutes to 1 hour. (Stir them a few times to prevent burning.)

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Lily Nichols is a Registered Dietitian/Nutritionist, Certified Diabetes Educator, researcher, and author with a passion for evidence-based prenatal nutrition and exercise. Her work is known for being research-focused, thorough, and unapologetically critical of outdated dietary guidelines. She is the author of two bestselling books, Real Food for Pregnancy and Real Food for Gestational Diabetes.

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