Yeast Free Cinnamon Roasted Chickpeas
Warm spice, a hint of sweetness, and a satisfying crunch make these roasted chickpeas dangerously snackable straight off the baking sheet. Cinnamon, turmeric, and ginger come together with a drizzle of maple syrup to create a flavor that feels indulgent without any of the usual snack-aisle baggage. For anyone navigating a yeast-free lifestyle, packaged snacks can be a minefield of hidden fermented ingredients and ambiguous additives — this recipe sidesteps all of that with a clean, whole-food ingredient list you can read at a glance. The two-stage roasting method is the real secret here: getting the chickpeas firm and dry in the first round means the spiced coating clings perfectly and crisps up beautifully in the second. Patting them thoroughly dry before they ever hit the oven is the kind of small step that makes a huge difference in the final texture. Let them cool on the pan for just a few minutes and you'll be rewarded with a deeply golden, audibly crunchy snack that works just as well tucked into a lunchbox as it does in a bowl at a party.
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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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