Vegetarian Cinnamon Roasted Chickpeas
Warm spice, a hint of sweetness, and a satisfying crunch make these roasted chickpeas genuinely hard to stop eating. The two-stage roasting method is the real secret here: getting the chickpeas properly dry before they ever hit the oven, then coating them mid-roast so the maple syrup and spices caramelize right onto the surface instead of burning. Cinnamon, turmeric, and ginger layer together into something that feels almost exotic, while a pinch of cayenne adds just enough heat to keep things interesting. Olive oil binds everything together and helps each chickpea turn a deep, gorgeous golden brown. They're equally at home as a snack straight off the pan, scattered over a salad, or tucked into a lunchbox. Since everything here is plant-based and built from pantry staples, this is the kind of recipe that works for weeknight snacking without any special shopping trips or label-reading stress.
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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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