2 tablespoons raw organic honey, softened in the microwave for 3–4 seconds
1 tablespoon rice vinegar
1/2 teaspoon sesame oil
Preheat oven to 400ºF.
Put the ingredients for the honey sriracha sauce in a bowl and mix well.
In a medium size pot, add chickpeas and honey sriracha sauce. Stir and spread the chickpeas in one layer, so they don’t sit one of top of another (there’s not a lot of sauce to cover them). Bring to a boil and cook for 1 minute. Turn the heat off, cover and let sit for 30 minutes.
Line a large cooking tray with parchment paper.
Transfer the chickpeas, along with the sauce, onto the parchment paper. Spread them out and roast in the oven for 13 minutes. Check a couple of times to make sure the sauce isn’t burning or charring the chickpeas too much. A little is okay.
Flip the chickpeas over and roast for an additional 5 minutes.
Transfer to a bowl, let cool to room temperature and serve.