Black Pepper Free Cinnamon Roasted Chickpeas
Warm spice and a touch of sweetness make these roasted chickpeas genuinely hard to stop eating. Cinnamon, turmeric, and ginger do all the heavy lifting here, building a fragrant, complex coating that proves you don't need black pepper to get serious depth of flavor. A drizzle of maple syrup caramelizes in the oven, giving each little chickpea a lightly sweet, almost candied crunch that balances the earthy spices beautifully. The two-stage roasting method — par-roasting first, then tossing in the seasoning and finishing — is the secret to getting that satisfying, audible crunch all the way through rather than a chewy center. Store-bought snacks are a minefield when you're avoiding certain spices, since pepper hides in so many seasoning blends, but making your own means you control every single ingredient. These are perfect straight off the pan, scattered over a salad, or tucked into a small bowl for snacking throughout the day.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!