Pescatarian Cinnamon Roasted Chickpeas
Warm spice meets satisfying crunch in this oven-roasted snack that's genuinely hard to stop eating. Canned chickpeas get a two-stage roast that drives out moisture and builds a deep, golden crispness, then they're tossed in a fragrant blend of cinnamon, turmeric, ginger, and a drizzle of maple syrup before heading back into the oven. The result is this irresistible sweet-savory-spicy combo that hits every note you want from a snack. A pinch of cayenne is optional, but it adds just enough heat to keep things interesting without overwhelming the warm spice profile. These are completely plant-based and naturally free of meat and seafood, so they fit effortlessly into a pescatarian lifestyle as a snack, salad topper, or party bowl filler. The technique of patting the chickpeas thoroughly dry before roasting is the real secret — it's what separates genuinely crunchy results from a chewy disappointment. Let them cool on the pan for a few minutes after baking and you'll be rewarded with a snack that crackles with every bite.
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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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