Real Recipes From Real Home Cooks ®

maple-cinnamon roasted chickpeas

(1 rating)
Recipe by
C G
Vallèe du Willamette, OR

C/o Delicious Living.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 25 Min
method Roast

Ingredients For maple-cinnamon roasted chickpeas

  • 2 can
    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

  • 1
    Note: I used freshly cooked chickpeas/garbanzo beans in place of canned.
  • 2
    Line a rimmed baking sheet with parchment paper. Set aside.
  • 3
    Rinse 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).
  • 4
    Once 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.
  • 5
    After 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.
  • 6
    Turn 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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