Nutmeg Free Cinnamon Roasted Chickpeas
Warm spice blends can be a minefield when you're avoiding nutmeg, since it sneaks into so many pre-mixed seasonings and store-bought snacks without much fanfare. This recipe keeps full control in your hands by building its own aromatic blend from scratch — cinnamon, turmeric, ginger, and a whisper of cayenne — so you know exactly what's going in. The result is a deeply fragrant, satisfyingly crunchy snack that hits sweet, savory, and just a little spicy all at once. A drizzle of maple syrup caramelizes in the oven and helps the spices cling to every chickpea, creating that irresistible crackly coating. The two-stage roasting method is the real secret here: the first pass dries the chickpeas out completely, and the second locks in that audible crunch you want from a great roasted snack. Let them cool on the pan and they'll crisp up even further before you've had a chance to grab a handful. These are equally at home in a bowl at a party, scattered over a salad, or eaten straight off the baking sheet.
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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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