Celery Free Cinnamon Roasted Chickpeas
Warm spice, a whisper of heat, and a satisfying crunch 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 the chickpeas first drives out moisture before the spiced coating goes on, which means every single one comes out deeply golden and audibly crispy rather than chewy or soft in the middle. Cinnamon, turmeric, ginger, and a drizzle of maple syrup create a sweet-savory glaze that smells absolutely incredible as it caramelizes in the oven. A pinch of cayenne is optional but highly recommended if you like a little kick to balance the warmth of the other spices. The entire ingredient list is naturally free from celery and celery derivatives, so there's no label-scanning or substitution stress involved — just pantry staples and two cans of chickpeas. They're great straight off the baking sheet, tossed over a grain bowl, or packed into a small jar for snacking on the go. Let them cool fully on the pan and they'll stay crisp for hours.
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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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