Maple-cinnamon Roasted Chickpeas Recipe

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Maple-Cinnamon Roasted Chickpeas



C/o Delicious Living.

★★★★★ 1 vote
15 Min
25 Min


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


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.

About this Recipe

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