Crispy Cinnamon-Chili Chickpeas

 Crispy Cinnamon Chile Chickpeas the perfect nut free snack
The first time I tasted roasted chickpeas was at a friend’s house. She was so excited about them and quite frankly so was I….until I took a bite. The chickpea was all mealy and soft in the center. It was a total let down and I can’t think of any word to describe it except for….bleh.

I tried not to make a face, but when I didn’t eat anymore of them, well I guess that sent its own message. Is that not the worst when someone is really excited about something they made and it’s just bad?

Here’s the thing, with every recipe there’s a trick. When it comes to roasting chickpeas, it’s all about making sure they are hard like a nut before removing them from the oven. Sure a couple of them won’t be perfect but most of them should. This will require turning the pan and/or moving the chickpeas around on the baking sheet. You’ll also want to taste them before you pull them out just to make sure.

The final texture will be crunchy like a peanut. You’ll know when you bite into the right one. And they are such a great alternative for people who have nut allergies. 

I love putting these in trail mix for my boys (I have one with a nut allergy) and even serving them at a cocktail party as a little munchie. Everyone loves them. I can also see these in cute little mason jars given as a homemade holiday gift.

Crispy Cinnamon Chile Chickpeas dried beans
This is what chickpeas look like dried. I have only been able to find them in the bulk section of my grocery store, not in the bean aisle. They will require soaking overnight, like any other dried bean.

Crispy Cinnamon Chile Chickpeas
Ready for the oven with a drizzle of olive oil and sugar. I do roast them on a aluminum foil and at this moment I’m wondering if they would roast crispier (faster) on a sheet sans the foil. I’ll try it next time.

Crispy Cinnamon Chile Chickpeas a spoonful of yum

Print Recipe

Crispy Cinnamon-Chili Chickpeas

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 3 cups

Ingredients

  • 1 cup dried chickpeas
  • 2 Tablespoons vegetable oil
  • 3 Tablespoons sugar, divided
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon cayenne

Directions

  • Soak dried beans overnight in cold water. After draining them, pat them dry with paper towels.
  • Preheat oven to 350 degrees F. In a large bowl toss beans with oil and 2 Tablespoons of the sugar, mix well. Spread beans out on a large, ungreased rimmed baking sheet. Make sure beans are in a single layer. Roast in the oven for 45 minutes or until crunchy. Make sure to stir them a few times so they cook evenly.
  • When finished in the oven immediately toss them with remaining 1 Tablespoon sugar, salt, cinnamon, chili and cayenne. Feel free to add or subtract any amounts to fit your taste. Serve once cooled. These will last a week under airtight conditions.

Crispy Cinnamon Chile Chickpeas a great cocktail side dish
You can’t have just one.

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Post a Comment

18 Comments and 22 Replies

  1. Andrea (From the Bookshelf) 1

    These look great. I love roasted chickpeas and another variation is great to have.

  2. Roasted chick peas are so addicting. It’s been a while since I have made them but I’m going to need to try out your flavor combo.

  3. Kristin 5

    Hi Cathy. These sound awesome. I’ve fried chickpeas before, but never roasted them. This is a healthier alternative. Do you think this would work with canned (drained & rinsed) chickpeas to save some time? Or do you think they would end up mushy? :-(

    • Cathy 6

      No, stick with the dried, the others will be mush, at least in my experience.

      • LivLaughEat 7

        Actually (and so sorry Cathy to disagree with you in your own comments section), I only make these with canned chickpeas (from Jaden/Steamy Kitchen’s recipe) and I promise they won’t be mush! Drain, rinse, pat dry and you’re good to go!

        • Cathy 8

          Okay so every time I’ve used canned I can’t get them as crispy. What temp do you cook them on and do you use foil on the baking sheet?

          • Cathy 9

            Also for anyone who tries the canned, you’ll likely have to modify the ingredients unless you use an equivalent amount of chickpeas.

          • LivLaughEat 10

            I use more oil (probably 3-4 TB to start, and I add more during cooking if they seem too dry) and I bake them at 400. But I’m also baking 2 cans at a time (in 2 separate pans) because otherwise it doesn’t make enough, we love them so much. I try to pat them decently dry beforehand but I don’t go overboard in pre-drying them. I’ve baked them on a foil lined pan and on the pan directly – there may be a slight difference in baking time but it’s not noticeable to me and I rather have the easier clean up. I also don’t put any seasonings on until after baking (and even then, just a sprinkle of salt).

            • Cathy 11

              Well this is all interesting to me because like I said, I can’t seem to get them crispy like a nut. It makes me want to try again though in my commercial grade oven. I’ll have to give it a whirl again.

  4. Ashley 12

    What a fantastic snack! I’ve only roasted chickpeas once before – I really need to do it more often. Love that cinnamon chili combination.

  5. I’ve been wanting to try crispy roasted chickpeas for a long time but haven’t done it yet. I’m definitely going to try yours since it sounds like you know how to make these awesome =)

  6. jmk 16

    I just accidentally opened a can of chickpeas – I’ll report back. I wouldn’t normally try roasting them, but I’ll probably just toss this can, so at least it won’t be a total waste.

  7. pam 18

    So, you don’t cook them?

  8. Beverly 20

    I have only tried roasting chickpeas once – using canned chickpeas. Rinsed, patted dry, etc. (They also have some type of outer shell type thing that you could remove or leave on – I’m assuming the dried ones do not?!) I followed the recipe to a “T” and ick, they were mushy and not good, so I’m curious to try your method, although I have never seen them sold in bulk anywhere, but I also live in the middle of nowhere. haha

    • Cathy 21

      This is the experience I have had, almost as if you can’t dehydrate them enough to make them crispy. And when they are not crispy they taste awful. But others have had different experiences so this is a good discussion.

  9. They serve a version of these roasted chickpeas at a local restaurant near me and I adore them! Need to try making myself at home now too, these sound great.

  10. love the idea of this flavor combo! i’ve never started with dried chickpeas either–must do that–so much cheaper!

  11. I’ve never heard of such a beast but you make them look and sound wonderful!!

  12. I love sweet and spicy together- these sound like a tasty snack idea!

  13. Great tips! I’ve never roasted chickpeas because the ones I’ve tried weren’t to my liking. I might give these a try though thanks to your advice. The flavor combo sound amazing!!!

  14. I love your tips! I’ve had the same experience as you, canned just have an odd consistency, but I’ll try dried next time.

  15. Agreed, canned just don’t cut it when it comes to achieving crispiness – I’ve tried too. With the oven at 350, how long do you roast them, Cathy? Sweet & savory combinations are my fave – so I’m adding cinnamon next time :)

  16. P.S. To try and achieve true crispiness, I was going to experiment with upping the temp to 450 and keeping a close eye on them.

    • Cathy 37

      Yeah no recipe is perfect. I know even with the dried you have to move them around and taste a few before taking them out the oven. But I have much better results with the dried so I will stick with those.

  17. Ah-ha! You’ve solved my soggy dilemma! Love the combo of salty and sweet! Great hanging with you and potatoes, look forward to the next time!

  18. Lucy 39

    Hi Cathy,

    can you give me an idea of how long should the chickpeas (dry ones) stay in the oven?
    thanx a lot!!

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