Beef Free Cinnamon Roasted Chickpeas
Warm spice, a hint of sweetness, and a satisfying crunch make these roasted chickpeas dangerously snackable straight off the baking sheet. Cinnamon, turmeric, and ginger come together with a drizzle of maple syrup to create a flavor that feels almost dessert-adjacent, while a pinch of cayenne keeps things interesting for anyone who likes a little heat. The two-stage roasting method is the real secret here — par-roasting first to drive out moisture, then coating and finishing in the oven means you get genuinely crispy chickpeas rather than chewy ones. Shaking the pan every few minutes in that second roast ensures even browning and that irresistible deep golden color. Everything in this recipe is completely plant-based, so there's no need to scan labels or worry about hidden animal-derived ingredients sneaking in. Let them cool on the pan for a few minutes before diving in — they keep crisping up as they rest, and the patience is absolutely worth it. Whether you're packing them for a snack on the go or scattering them over a salad, this is the kind of simple, wholesome recipe you'll come back to again and again.
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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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