Pecan Free Cinnamon Roasted Chickpeas

Total time50 min

Prep time5 min

Cook time40 min

4.6

(23)

Warm spices, a touch of maple sweetness, and a satisfying crunch make these roasted chickpeas one of those snacks you genuinely cannot stop reaching for. The two-stage roasting method is the secret here — par-roasting first to drive out moisture, then coating and finishing in the oven so every chickpea turns deeply golden and audibly crispy. Cinnamon, turmeric, and ginger layer up into something that smells incredible while it bakes and tastes even better once it cools. A drizzle of maple syrup ties the warm spice blend together, and a pinch of cayenne adds just enough heat if you want it. Store-bought snack mixes are a minefield for anyone avoiding tree nuts, since shared facilities and mixed batches are practically the norm — making these from scratch with a short list of pantry staples sidesteps all of that completely. They work as a snack straight from the pan, a salad topper, or something to set out at a gathering where everyone can dig in without a second thought.

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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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