Sweet and Spicy Roasted Chickpeas Recipe
Sweet and Spicy Roasted Chickpeas, a simple crunchy baked garbanzo beans recipes with maple and cayenne for a sweet and spicy kick. Cooked without oil, this recipe is easy, healthy, and oh-so tasty!
- 1½ cups chickpeas, 1 can drained, or 3/4 cup cooked from dried
- 2 tablespoons maple syrup, divided
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ⅛ teaspoon cayenne pepper
- 1 pinch salt and pepper
Prep chickpeas: For crispier chickpeas, dry out canned or cooked chickpeas that have been storied or cooked in liquid for at least 1 hour before cooking. To do this, drain chickpeas from their liquid (save the aquafaba liquid for other uses) on a sheet pan on your counter or in your refrigerator for at least 30-60 minutes before roasting. The drier the chickpeas, the crispier they'll be after cooking.
Preheat oven: Preheat your oven to 400 F (200 C).
Season chickpeas: When chickpeas have dried, add them to a medium mixing bowl with 1 tablespoon of maple syrup, cumin, turmeric, cayenne pepper, and pinch of salt and pepper. Mix well to combine all ingredients, making sure the maple syrup lightly coats all chickpeas so that the spices stick to them.
Roast in oven: Spread the seasoned chickpeas onto a sheet pan, spacing them out so that they're all in one single layer (this will help them to become crispier). Bake in the oven for a total of 20-30 minutes, stirring every 10 minutes to evenly roast on all sides. Taste them throughout baking to test out how done they are; when chickpeas are browned and have a crunchy outside and soft inside then they're done.
Add additional maple glaze: After removing the chickpeas from the oven, add them back to the mixing bowl and stir in the remaining maple syrup. This will add a touch more of sweetness back to the roasted chickpeas, as they tend to lose some sweetness when roasted.
Serve: Serve chickpeas as an appetizer, snack, or as a topping for salads and bowls.
- Recipe notes: Dried or canned chickpeas will work for this recipe; if cooking from dried then use 1 cup dried chickpeas. For a spicier snack, double the amount of cayenne pepper (we kept it conservative but feel free to add more cayenne pepper if desired). You can use brown sugar in place of maple syrup, however it will not stick as well to the chickpeas. If using sugar, we suggest adding 1-2 teaspoons of oil to the chickpeas to help the spices and sugar to stick when roasting.
- Prep ahead: You can prep this recipe by drying and adding the syrup and spices up to two days ahead of time and then popping into the oven just before serving.
- Leftovers and storage: Store chickpeas in an airtight container on the counter for up to 4 days, or in the refrigerator for 5-6 days. We do not recommend freezing, though if you do try it then let us know how it turns out and we'll update the instructions.
- Nutrition notes: Nutrition information is an estimate. This recipe is vegan, gluten-free, and oil-free.
Serving: 1serving, Calories: 132kcal, Carbohydrates: 24g, Protein: 6g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 16mg, Potassium: 224mg, Fiber: 5g, Sugar: 9g, Vitamin A: 49IU, Vitamin C: 1mg, Calcium: 47mg, Iron: 2mg