Turkey Free Cinnamon Roasted Chickpeas
Warm spices, a touch of maple sweetness, and a satisfying crunch make these roasted chickpeas genuinely hard to stop eating. The two-stage roasting method is the real secret here — par-roasting the chickpeas first drives out moisture, then the spiced coating goes on so every bit of cinnamon, turmeric, and ginger clings and caramelizes rather than steaming off. A drizzle of maple syrup ties the whole thing together with just enough sweetness to balance the earthy spices and optional kick of cayenne. Patting the chickpeas completely dry before they ever hit the oven is the step most people skip, and it's the difference between truly crunchy and disappointingly chewy. Everything in this recipe is straightforward pantry staple territory — canned chickpeas, olive oil, and a handful of ground spices — so there's no hunting for specialty ingredients. They're great as a snack straight off the pan, tossed over a salad for texture, or packed into a small bowl for a party spread that disappears fast.
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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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