Nitrate & Nitrite Free Cinnamon Roasted Chickpeas
Crunchy, warmly spiced, and just a little addictive, these roasted chickpeas hit that perfect sweet-savory-spicy note that makes it nearly impossible to stop snacking. Packaged snacks are one of the trickiest categories to navigate when you're avoiding nitrates and nitrites, since preservatives hide in all kinds of processed foods — but everything here is clean, whole, and straightforward. Canned chickpeas, olive oil, maple syrup, and a handful of pantry spices are all you need to pull this off. The two-stage roasting method is the real secret: a first pass in the oven dries them out completely, and then a second roast after coating locks in that deep golden crunch. Cinnamon and turmeric give the chickpeas a gorgeous color and a cozy, earthy warmth, while the optional pinch of cayenne adds just enough heat to keep things interesting. Let them cool on the pan for a few minutes and they'll crisp up even further — if you can wait that long.
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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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