Maple Cinnamon Roasted Chickpeas

Melissa King Recipes, Roasted Chickpeas, Nuts and Popcorn

Maple Cinnamon Roasted Chickpeas. Nut free, gluten free and vegan.  This may be the easiest snack you ever make.  Seriously.  You need to try them asap!

 

maple cinnamon roasted chickpeas

 

First, I found Kale Chips, and I thought I was in love.  Then it was Cauliflower Popcorn.  But this snack beats them all hands down.

It will satisfy your sweet craving without adding the pounds.  Even my daughter, Meadow, who claims to hate all beans, ate them.

In fact, she grabbed the bowl away and took off with it!  Man, she is a sneaky one sometimes! It was gone pretty darn fast.  I am roasting another batch as I type this.

Here is a little video of how to make them.  For more videos, you can subscribe to my You Tube Channel.

 

Looking for more roasted chickpea recipes?

Maple Cinnamon Roasted Chickpeas

Maple Cinnamon Roasted Chickpeas

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Prep Time 10 min Cook Time 45 min

Ingredients

Instructions

  1. Preheat oven to 350.
  2. Mix everything well in a bowl.
  3. Pour the mixture onto a parchment lined baking sheet.
  4. Roast in the oven for about 45 minutes, shaking every 10 minutes to keep them from burning. That’s it. Easy peasy!

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178 thoughts to “Maple Cinnamon Roasted Chickpeas”

  1. Did you remove the skin from the beans, or just roast them as they are? I made a similar recipe last week that required me to skin them and it took way too long! Do yours get crispy, or do they stay soft in the middle?
    Reply
    1. Nope. I just throw them in as is! If you cook them long enough they will get crunchy. Just keep a watch on the pan and shake it every few minutes so they don't burn. :)
      Reply
      1. I can't wait to try these! I liked the taste of the others that I made, but I never got them crunchy enough...and the skinning of them took such a long time!
        Reply
    2. Ashleigh, I don't know if you will read this, but if you wish to remove the skins, after rinsing, roll a handfull of beans around between paper towels. This should easily remove most of the skins and helps to dry them off.
      Reply
  2. Are the chickpeas canned or fresh. I used canned & drain & dried them & added 1 pkg of ranch dressing mix & baked. I was a very good snack.
    Reply
    1. I used canned this time, but I buy them dried as well. They just take so long to soften! If you have a trick to getting them soft faster, I would love to hear it. :)
      Reply
      1. I haven't tried this, but maybe they'll get softer if you put them in a bowl and cover with water for few hours to hydrate, like we do to make almond milk!
        Reply
        1. Even when I soak the dried beans over night, the chickpeas need to be boiled in the morning, but even after an hour, they never seem soft enough. I just buy the BPA free canned chickpeas when I make these.
          Reply
          5. I cook mine in a crock pot on high for 6 or all day on low. I use them for similar recipe as well as for hummus. They seemed plenty soft. It can't be done on a whim, of course.
      2. I've read that if you have hard water the beans stay tough but if you add some baking soda to the water it will help them soften.
        Reply
        2. I use the baking soda method and do this: I soak the chickpeas overnight in ice water (to keep it cold as long as possible and as they melt the beans soak up the extra water). Next morning: drain and rinse well, then I put them in my big pot, add water to cover + 3 inches or so and a large pinch of baking soda, I bring them to a hard boil, let them boil for 5 minutes. Then I let them simmer 3 hours, then I turn the burner off and leave the covered pot there for about an hour. Then they are done and perfect. Sounds like a pain but it's really just a few minutes fuss every now and then.
          Reply
      3. What I've found to work is to pre-soak them overnight with a bit of baking soda or apple cider vinegar, then pressure cook them for about 20 minutes. Just boiling after soaking never makes them soft enough.
        Reply
      5. A pressure cooker. 45 mins from dry hard rocks to softer than canned. I have these in right now, and am excited to try them I have already added 15 mins, because I want mine crunchy, but I like the taste...
        Reply
          1. I have found if I soak my chickpeas overnight, rinse them in the morning and rinse them again the following morning. They begin to sprout and become soft on their own.
      6. Most dried beans and chickpeas, need to be soaked before cooking. If you are using dried chickpeas then you should soak them overnight in cold water, or use the quick method where the chickpeas are covered with water, brought to the boil, taken off the heat and left to soak for an hour. baking soda can be added to the soaking water (after boiling, if using the quick method) as it helps to soften the skins of the chickpeas, making it easier for the dried chickpeas to absorb some of the soaking water and helping them to rehydrate and soften. You could try using 1 teaspoon of baking soda per 1 lire (1 quart) of water.
        Reply
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  5. I like to soak mine over night and cook them in the pressure cooker with olive oil, salt and turmeric for about 15 minutes
    Reply
    2. Alexandra - can I get more info please? how much of each - the oil, salt and turmeric? water? how much? What kind of pressure? If making the above recipe would you still use the adds or just water? I have a bunch of dried ones that I want to make healthy snacks to send to Afghanistan, but not really sure how to get them soft to add fun stuff to and dry.
      Reply
  6. Could you suggest other alternatives to maple syrup? I live in Brazil and it's kinda hard to find, especially this pure version. Could I use honey or cane syrup (I don't know if you have this last one in U.S)? I am also thinking about trying a salty version of this recipe to replace popcorn, but I think is not going to get crunchy... do you?
    Reply
    1. You can use honey in it's place. Not sure what cane syrup is, but it may work too. A salty version would be great as well. I have done an apple cider vinegar version and it is good too. Some of the chickpeas will get crunchy, but you need to watch them closely because there is a fine line between crunchy and burned. Hope this helps! :)
      Reply
      1. When I was a child my grandmother used to take canned chickpeas, dry them and shake black pepper over them and back them....You can use white pepper also....It's very good if you like them a little spicey
        Reply
  9. I am going to try these today. I tried the packaged ones at Whole Foods, just to see if the kids would like them and they did. I am sure home made ones will taste much better.
    Reply
  10. I made my first batch of homemade chickpeas the other day and they turned out delicious. I reserved 2 cups so I can make this recipe and it is currently in the oven baking. To respond to all the quesitons on how to cook chickpeas: I hydrated my chickpeas in plain water, in the fridge, for two days. Do not add salt. Everything I read said not to add salt while hydrating or cooking. Salt is added to chickpeas only when finished. I never had to pre cook them or anything. Put them in the pot with double water (drain the hydrating water and use fresh water) to chickpea ratio and let them boil. Cover and simmer for about 1 hour. Mine were delish! I look forward to trying your sweet treat too.
    Reply
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  13. I tried this recipe but opted for honey instead of maple syrup because that's all I had available in the house. Sadly, I used my housemates horrid honey and it really affected the taste of my chickpeas! Nooo! Back to the kitchen again. I was just wondering, how do you get them to crisp up nicely? I'm from Australia, and I found roasting them at 200ºC was too hot so I turned it down to 180ºC. But when done only a few crisped up nicely.. the rest were a little chewy. Love your blog to bits xx Andrea
    Reply
    1. I get them crispy by keeping an eye on them and shaking every few minutes. They can easily burn. Everyone's oven is different so turning them down sounds like a good idea too. I may add that to the instructions. I like them crunchy or a bit chewy so it doesn't matter to me. :)
      Reply
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  15. I was going to go to bed early tonight but then I saw this recipe & just happened to have all the ingredients on hand. They are in the oven now :)
    Reply
    1. I hope you like them! I could eat an entire tray! Keep a close eye on them. I have burned a few in my day. Everyone's oven is a little different. They make the house smell so good too.
      Reply
  16. I found some cinnamon roasted almonds at a local grocery store, sadly the have partially hydrogenated oil in them! I was wondering if I could use this recipe with almonds, I am very partial to almonds! Never tried chickpeas, but I will tho, these sound delish! I love maple flavor!
    Reply
    1. I have a recipe for almonds. You can sub the honey for maple syrup and sprinkle cinnamon over the top! https://mywholefoodlife.com/2013/01/01/honey-roasted-almonds/
      Reply
  18. Loved your comments! Thank you. I'm going to try my first crack at chick peas. I have made excellent granola by baking the grains in the oven and tossing frequently. But I use honey and also a light oil. Peanut oil is fabulous. I'll bet adding a bit of oil to your flavored chick peas in the oven would make them crispen up very nicely. And lately, I've been using the oil that settles at the top of the jar of almond butter, for sauteeing. It's almond oil and tastes fabulous - light and delicious. I'll bet it would also be great in a roasted chick pea dish. Enjoy!
    Reply
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  20. Cant wait to try these ... and cant believe that your daughter has the same name as me! I have never met anyone else!
    Reply

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