Capsaicin Free Cinnamon Roasted Chickpeas
Warm spice and a hint of sweetness make these roasted chickpeas one of those snacks you genuinely cannot stop reaching for. The two-stage roasting method is the real secret here — par-roasting first drives out moisture so the chickpeas get deeply golden and audibly crunchy, then a coating of olive oil, cinnamon, turmeric, ginger, and maple syrup caramelizes beautifully in the second round. Skipping the optional cayenne keeps every bite completely free of capsaicin heat, so the flavor is warm and aromatic rather than spicy — perfect for anyone who loves bold seasoning without the burn. Turmeric and ginger bring an earthy, slightly exotic depth that pairs surprisingly well with the touch of maple sweetness. These are endlessly versatile — toss them over a salad, pack them into a lunchbox, or just eat them straight off the baking sheet while they're still warm. The ingredient list is short, the technique is straightforward, and the result tastes like something you'd pay too much for at a specialty snack shop.
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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)
Can be omittedcayenne pepper
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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