Bean

Cinnamon & Sugar Roasted Chickpeas

by:
April  2, 2014
5
1 Ratings
Cinnamon & Sugar Roasted Chickpeas
  • Makes About 1 Cup
Author Notes

Lately I've been on a mission to eat fewer processed foods. These roasted chickpeas with cinnamon and sugar are a great healthy snack to pick me up during those afternoons lulls. They’re best fresh out of the oven, while they’re still crisp. —Lisa @ Healthy Nibbles & Bits

Test Kitchen Notes

My house smelled like warm cinnamon rolls as these were baking. How could something that smelled so good be a healthy treat? I've had savory roasted chickpeas before, but this sugary, crispy version is a great alternative to other sweets. - Cathy —Cathy

What You'll Need
Ingredients
  • one 15-ounce can chickpeas (also called garbanzo beans)
  • 2 teaspoons olive oil
  • 1 1/2 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1 tablespoon pure cane sugar (or sugar of your choice)
Directions
  1. Preheat oven to 425º F. Line a baking sheet with parchment paper or a silicone mat.
  2. Drain and rinse the chickpeas.
  3. Place the chickpeas between two sheets of paper towels and rub them gently to absorb any excess water. Pick out any loosened skin from the chickpeas, but don't worry if you can't get it all.
  4. Pour the dried chickpeas into a small bowl and add the olive oil, maple syrup, and cinnamon. Mix until well incorporated.
  5. Place the chickpeas on the baking sheet and bake for 15 minutes.
  6. After 15 minutes, give the chickpeas a quick stir. Continue baking, checking them every 3 to 4 minutes. When they are browned and look quite dry, take them out of the oven.
  7. Let chickpeas cool for a few minutes, then sprinkle them with sugar. Enjoy!
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See what other Food52ers are saying.

  • Lisa @ Healthy Nibbles & Bits
    Lisa @ Healthy Nibbles & Bits
  • NuMystic
    NuMystic
  • sbf-ct
    sbf-ct
  • CoffeeAndBaconYum
    CoffeeAndBaconYum

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5 Reviews

sbf-ct
sbf-ct April 8, 2014
Love this idea! I too am looking for great home made & SATISFYING snacks. How can I do them from dried beans? Do I just do the overnight soak? I'd think they'd still need a bit of cooking, at least...
 
Lisa @.
Lisa @. April 9, 2014
I'm glad you like this recipe! I've never used dried beans for this snack before, but I would imagine that you need to cook them a bit first. Otherwise, the chickpeas would still be a bit difficult to bite into.
 
NuMystic
NuMystic April 27, 2014
To use dried chickpeas you'll need to cook them *thoroughly* first. Cooking expands the chickpea dramatically as it absorbs water and then when you roast them that water evaporates but still leaves lots of micro spaces in the legume which makes it light and crunchy. Not unlike soaking seeds before dehydrating them which adds a light crunchy quality that raw or regular toasted seeds do not have.
 
CoffeeAndBaconYum
CoffeeAndBaconYum August 3, 2020
If using cooked chickpeas that started out as dried then soaked and cooked, how long to roast? I keep getting roasted chickpeas that are too hard, almost like corn nuts. Roasting at 400 degrees for 45-60 mins, stirring every 15 mins until the centers are dry. Should centers still be soft when I remove from oven?
 
CoffeeAndBaconYum
CoffeeAndBaconYum August 3, 2020
Or perhaps I'm not cooking the chickpeas enough first? If so, any recommendations on how long to cook?