Candied Chickpeas

Yield approximately 21/2 cups, or 4 to 5 servings

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1 cup dried chickpeas

¼ teaspoon baking soda

1 teaspoon salt

1/3 cup maple syrup

1/2 cup granulated sugar plus 3 tablespoons

3 to 4 tablespoons honey

2 to 3 tablespoons             mild-flavored olive          oil

2 tablespoons raw

sesame seeds

Sea salt

Pinch of Aleppo pepper    or cayenne, optional

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1. Soak the chickpeas overnight. Rinse. Place in a saucepan with enough fresh water to cover by several inches. Add the baking soda and bring to a boil. Simmer for 20 minutes or so and add 1 teaspoon of salt. Continue cooking for 30 to 60 more minutes until tender but not at all mushy. Stir to agitate several times during cooking and skim off any skins that float to the surface. Drain.

2. Return to the saucepan and add the maple syrup and 1/2 cup of sugar. Cook over low heat until the sugar dissolves and the resulting syrup is absorbed into the chickpeas. Remove from heat and stir in the oil and remaining 3 tablespoons sugar. Preheat oven to 300 degrees.

3. Spread the glazed chickpeas on a baking sheet lined with parchment or a nonstick mat. Bake for 30 to 45 minutes, shaking from time to time until the chickpeas are almost dry and lightly browned. Remove from oven, drizzle with the honey, and sprinkle with sesame seeds. Toss well with a rubber spatula to cover evenly. Sprinkle with salt (and pepper if using) and spread them out on the pan. Turn oven off, and return pan to the oven as it cools.

Per serving (based on 5): 279 calories, 8 grams protein, 42 grams carbohydrates, 19 grams sugar, 10 grams fat, no cholesterol, 540 milligrams sodium, 7 grams dietary fiber.