Chestnut Free Cinnamon Roasted Chickpeas
Crunchy, warmly spiced, and just a little bit addictive, these roasted chickpeas hit that perfect sweet-savory note that makes it impossible to stop at one handful. Cinnamon, turmeric, and ginger layer up into something that smells incredible while it roasts, and a drizzle of maple syrup gives each bite a subtle caramelized edge. The double-roast method — par-roasting first, then tossing in the spice coating and finishing in the oven — is the real secret to getting that deep golden crunch that holds up even after the pan cools. Many packaged snacks in this flavor territory sneak in unexpected tree nut ingredients or are processed on shared lines, so making your own from scratch puts you fully in control of what goes in the bowl. Every ingredient here is straightforward and easy to verify, which makes this a genuinely stress-free snack to prep. Serve them as a party nibble, scatter them over a salad, or just keep a jar on the counter for whenever the craving hits.
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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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