Pork Free Cinnamon Roasted Chickpeas
Warm spice, a whisper of heat, 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 to create a flavor that's earthy, sweet, and just a little addictive. The two-stage roasting method is the real secret here — par-roasting the chickpeas first, then tossing them in the spiced olive oil coating, means every single one ends up deeply golden and genuinely crispy rather than chewy or soft in the middle. Everything on the ingredient list is naturally plant-based and free from any pork-derived additives, so there's no label-scanning stress involved. These are just as good tossed over a salad or grain bowl as they are eaten straight off the baking sheet. Let them cool for a few minutes before diving in — they crisp up even more as they rest, and the patience is absolutely worth it.
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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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