Pregnancy Friendly Cinnamon Roasted Chickpeas
Crunchy, warmly spiced, and just a little sweet, these roasted chickpeas hit that satisfying snack craving without any of the ingredients you'd want to avoid during pregnancy. Chickpeas are a fantastic plant-based source of protein and folate, two things that genuinely matter right now, and this recipe leans into them in the most delicious way possible. The spice blend — cinnamon, turmeric, and ginger — is not only fragrant and cozy but also gentle on a stomach that might have opinions about stronger flavors. A touch of maple syrup balances the warmth beautifully, and the optional pinch of cayenne means you can dial the heat up or down depending on how you're feeling that day. The double-roasting method is the real secret here: drying the chickpeas thoroughly before the first roast, then coating and finishing them, gives you that deeply satisfying crunch that holds up even as they cool. They're great straight off the baking sheet, tossed over a salad, or packed into a small container for whenever hunger strikes between meals.
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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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