Mushroom Free Cinnamon Roasted Chickpeas
Warm spice, a hint of sweetness, and a satisfying crunch make these roasted chickpeas genuinely hard to stop eating. The two-stage roasting method is the real secret here — par-roasting the chickpeas first drives out moisture, then a second blast in the oven after tossing them in olive oil, cinnamon, turmeric, ginger, and maple syrup locks in that deep golden crunch. A pinch of cayenne at the end gives the whole thing a subtle kick that balances the warmth of the spices beautifully. Every ingredient in this recipe is straightforwardly plant-based and fungi-free, so there's no need to scrutinize labels or worry about hidden ingredients sneaking in. They work equally well as a snack straight off the pan, a topping for salads, or something to set out at a party where they'll disappear faster than you expect. Let them cool on the baking sheet for a few minutes before diving in — that's when they reach peak crispiness.
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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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