Rice 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 pan has cooled. Cinnamon, turmeric, and ginger come together with a drizzle of maple syrup to create a flavor that feels almost indulgent, yet every ingredient is completely wholesome and grain-free by nature. For anyone navigating a rice-free lifestyle, packaged snacks can be a minefield of hidden fillers and starchy coatings — this recipe sidesteps all of that with nothing but pantry staples you can actually pronounce. The two-stage roasting method is the real secret here: par-roasting first drives out moisture, then the spiced coating goes on so it clings and caramelizes rather than steaming off. A final rest on the baking sheet lets them crisp up to that perfect audible crunch without any extra effort. Toss a pinch of cayenne in if you want a little heat to balance the sweetness — it's optional but genuinely excellent. These are equally at home in a bowl for movie night or scattered over a salad for some serious texture.
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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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