Peanut Free Cinnamon Roasted Chickpeas
Warm spice, a hint of sweetness, and a satisfying crunch make these roasted chickpeas one of those snacks you genuinely cannot stop eating. 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 deep golden crunch all the way through rather than a chewy, disappointing center. Cinnamon, turmeric, ginger, and a drizzle of maple syrup come together in a way that feels almost dessert-adjacent, while a pinch of cayenne keeps things interesting if you want a little heat. Store-bought snack mixes can be a minefield when you're avoiding peanuts, with shared facilities and vague labeling making even a simple handful feel risky. Making these at home with a short list of straightforward pantry ingredients puts you completely in control. They're brilliant straight off the baking sheet, tossed over a salad, or packed into a small jar for snacking on the go.
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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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