Pistachio Free Cinnamon Roasted Chickpeas
Warm spice, a hint of sweetness, and a satisfying crunch make these roasted chickpeas the kind of snack you'll find yourself reaching for long after the bowl should be empty. Cinnamon, turmeric, and ginger come together with a drizzle of maple syrup and a touch of olive oil to create a coating that's earthy, fragrant, and just a little addictive. A pinch of cayenne is optional, but it adds a subtle kick that plays beautifully against the warm sweetness. The two-stage roasting method is the real secret here — par-roasting the chickpeas first, then tossing them in the spiced coating and returning them to the oven, means you get genuinely deep, audible crunch rather than a chewy disappointment. Every ingredient in this recipe is straightforward and tree-nut-free by nature, so there's no need to scrutinize labels or worry about cross-contact from mixed-nut snack facilities. These are equally at home in a little bowl at a party, scattered over a salad, or eaten straight off the baking sheet while they're still warm.
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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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