I love chocolate-covered chickpea clusters; however, my people requested something a little more sugary. I obliged by adding a handful of raisins along with the chickpeas. Raisins are naturally sweet, full of fiber, and contain no fat or cholesterol. And they are absolutely delicious when kissed by chocolate.
My daughter is now a teenager, which means my wakeful nights are for entirely different reasons. But she likes to cook this recipe with me, and we enjoy handfuls while watching movies on that same sofa. The leftovers keep for a week in the fridge, and are so filling I really can limit my portion to a single serving. And for chocolate-loving me, that’s saying a lot.
Chocolate Chickpea and Raisin Clusters
1 (15-ounce) can chickpeas, drained and rinsed
5 ounces semisweet chocolate chips
1 tablespoon coconut oil
1/2 cup raisins
Preheat the oven to 400 degrees. Prepare a rimmed baking sheet with cooking spray. Pat the chickpeas dry with paper towels.
Place the chickpeas in a single layer on the prepared baking sheet. Bake 25 minutes, shaking the pan halfway through, until the chickpeas are golden. Remove from the oven and let the chickpeas and pan come to room temperature.
Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave on medium (50%) 1 minute. Stir well. If the chips aren’t melted, microwave on medium in 15-second increments, stirring after each interval, until the chocolate is smooth.
Add the roasted chickpeas and raisins to the chocolate. Stir with a fork until well coated. Line the baking sheet with a silicone sheet or parchment paper. Use a teaspoon to drop the chickpeas and raisins in clusters onto the prepared baking sheet. Refrigerate 30 minutes before serving. The clusters will keep in an airtight refrigerated container for up to 1 week. Makes 20 servings.
Per 1/2 ounce serving: 79 calories (percent of calories from fat, 34), 1 gram protein, 12 grams carbohydrates, 1 gram fiber, 3 grams fat (2 grams saturated), no cholesterol, 65 milligrams sodium.