Eosinophilic Esophagitis Friendly Cinnamon Roasted Chickpeas
Crunchy, warmly spiced, and just a little sweet, these roasted chickpeas hit that perfect snack-food spot without relying on any of the common trigger ingredients that make packaged snacks such a minefield. The two-stage roasting method is the real secret here — par-roasting the chickpeas first, then tossing them in olive oil, cinnamon, turmeric, ginger, and maple syrup before finishing them off, means you get an audibly crunchy result that holds up even as they cool. Ground cinnamon and turmeric bring deep, cozy warmth, while the maple syrup adds just enough sweetness to balance the earthy spices. For anyone navigating a restricted ingredient list, the beauty of this recipe is how short and clean that list actually is — whole-food ingredients you can verify yourself, no mystery seasonings, no shared-facility anxiety. A pinch of cayenne is entirely optional, so you can dial the heat up or down depending on your tolerance. They come out of the oven smelling absolutely incredible, and that five-minute cooling window on the baking sheet is worth every second of patience. Toss them in a bowl for movie night or pack them as an on-the-go snack — either way, you won't miss the store-bought stuff at all.
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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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