Maple-Cinnamon Roasted Chickpeas

Maple-cinnamon Roasted Chickpeas Recipe

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C/o Delicious Living.


★★★★★ 1 vote

15 Min
25 Min


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2 can(s)
chickpeas, rinsed and drained well (14-16 ounces each)
3 Tbsp
sunflower oil (which replaced olive oil in original recipe)
3 Tbsp
real maple syrup (best quality real maple syrup and *no* maple syrup substitute!)
salt, for sprinking
2 tsp
ground cinnamom
1/4 tsp
ground cardamom (my addition but optional)
pumpkin seed oil, for finishing

How to Make Maple-Cinnamon Roasted Chickpeas


  • 1Note: I used freshly cooked chickpeas/garbanzo beans in place of canned.
  • 2Line a rimmed baking sheet with parchment paper. Set aside.
  • 3Rinse and drain chickpeas in a colander. Spread onto several towels to dry, rubbing gently with the towel to help dry and to remove some of the outer skins (don’t worry if they don’t all come off).
  • 4Once chickpeas are completely dry, transfer to rimmed baking sheet and place into a cold oven. Turn heat to 350º while the chickpeas are inside; this helps them dry out more before baking. When oven temperature reaches 350°, set timer for 10–15 minutes.
  • 5After 15 minutes, remove sheet from oven and drizzle chickpeas with sunflower seed oil and maple syrup; sprinkle with salt. Roll chickpeas around with a spatula so all surfaces are coated evenly. Sprinkle with cinnamon (and cardamom if using) and roll chickpeas again until thoroughly coated. Return to oven and bake for 15 minutes more.
  • 6Turn off oven and leave door cracked for 30 minutes. Remove baking sheet, drizzle chickpeas with about 1/2 tablespoons of pumpkin seed oil then let cool completely on a wire rack. Store in a sealed container at room temperature.

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About Maple-Cinnamon Roasted Chickpeas

Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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