Hazelnut Free Cinnamon Roasted Chickpeas
Crunchy, warmly spiced, and just a little addictive, these roasted chickpeas hit that perfect sweet-and-savory note that makes it impossible to stop snacking. Cinnamon, turmeric, and ginger come together with a drizzle of maple syrup to create a flavor that feels almost like a cozy spice market in snack form. The two-stage roasting method is the real secret here — par-roasting first to drive out moisture, then coating and finishing in the oven means you get a genuinely deep, audible crunch rather than the chewy disappointment that plagues so many homemade versions. Store-bought snack mixes can be a minefield when you're avoiding tree nuts, with hazelnuts hiding in trail mixes, granolas, and flavored nut blends — this recipe sidesteps all of that entirely. Every ingredient is straightforward and easy to verify, so you can snack with total confidence. Let them cool on the pan for a few minutes before diving in, and they'll crisp up even further as they come to room temperature.
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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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