Barley Free Cinnamon Roasted Chickpeas
Warm spice, a whisper of sweetness, and a satisfying crunch make these roasted chickpeas one of those snacks you genuinely cannot stop eating. The two-stage roasting method is the real secret here — par-roasting first drives out moisture so the chickpeas firm up properly, then a second blast in the oven locks in that deep golden crunch after the spiced coating goes on. Cinnamon, turmeric, and ginger layer together beautifully, and the maple syrup caramelizes just enough to balance the earthiness without making things cloying. A pinch of cayenne is optional but highly recommended if you like a little heat sneaking up on you at the end. Many packaged snack foods and seasoning blends contain hidden grain derivatives, so making your own batch from scratch with these straightforward pantry staples keeps things clean and worry-free. They're equally at home in a bowl at a party, scattered over a salad, or eaten by the handful 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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