Artificial Flavors Free Cinnamon Roasted Chickpeas
Warm cinnamon, earthy turmeric, bright ginger, and a drizzle of maple syrup come together to coat every little chickpea in a glaze that's sweet, spiced, and just a little addictive. The double-roast method here is the real secret — a first pass in the oven dries them out completely, and a second pass after tossing in the spice blend locks in that deep, audible crunch. Every ingredient on the list is a whole, recognizable pantry staple, so you never have to squint at a label wondering what "natural flavor blend" actually means. Packaged snacks in this flavor territory almost always sneak in artificial flavoring agents to mimic that warm spice profile, but here the real spices do all the work on their own. The optional pinch of cayenne adds a subtle heat that plays beautifully against the sweetness of the maple syrup if you're feeling bold. These are equally at home tossed over a salad, stirred into a snack mix, or eaten straight off the baking sheet while they're still warm.
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- 1 tsp ground cinnamon
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- 1 tbsp maple syrup
- 1 pinch cayenne pepper (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the drained chickpeas on a clean kitchen towel or several layers of paper towels and pat them thoroughly dry, rolling them gently to remove as much surface moisture as possible.
- 2
Spread the dried chickpeas in a single layer on a rimmed baking sheet. Roast for 20 minutes, shaking the pan once halfway through, until the skins begin to split and the chickpeas feel firm when pressed.
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