- 2 cans chickpeas
- 1/2 tablespoon olive oil
- 1 tablespoon acacia honey
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cocoa powder
- Sea salt
- 80g of Castello Traditional Danish Blue, crumbled into small pieces
Roasted chickpeas with Traditional Danish Blue and cocoa
Preheat oven to 200°c.
Add chickpeas to a sieve and separate the water. Rinse the chickpeas thoroughly under cold water and then dry with a tea towel. Spread on a baking sheet lined with parchment paper and bake for about 45 minutes, or until crisp.
Mix the chickpeas while warm with oil, honey, cinnamon and cocoa. Bake for an additional 10 minutes in the oven.
Leave the chickpeas to cool and then mix with crumbled Traditional