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4.17
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Spicy Cinnamon Roasted Chickpeas
These spicy cinnamon roasted chickpeas are a definite crowd-pleaser for parties and a delicious snack.
Prep Time
2
minutes
mins
Cook Time
30
minutes
mins
Total Time
32
minutes
mins
Course:
Snacks
Cuisine:
American
Keyword:
spicy cinnamon roasted chickpeas
Servings:
2
servings
Author:
Gina Matsoukas
Ingredients
15
ounces
canned chickpeas drained
rinsed and skins removed
1
tablespoon
extra virgin olive oil
1/2
teaspoon
cumin
1/2
teaspoon
paprika
1/2
teaspoon
cinnamon
1/4
teaspoon
coriander
1/4
teaspoon
cloves
1/4
teaspoon
kosher salt
1/8
teaspoon
cayenne pepper
1/8
teaspoon
smoked paprika
1
tablespoon
parsley finely chopped
Instructions
Preheat oven to 400°F convection roast (or 425°F bake if you don't have a convection setting) and spray a baking sheet with cooking spray.
Spread peeled chickpeas out on a baking sheet and roast for 10 minutes, shaking the pan once so they don't stick.
Meanwhile, whisk together olive oil and all the spices (except fresh parsley) in a small bowl.
Remove chickpeas from oven pour the oil/spice mixture over top. Toss to combine making sure all the chickpeas are evenly coated.
Return the baking sheet to the oven and roast an additional 12 minutes, tossing once half way through baking.
Turn the oven off, open the door a few inches and let oven cool with the baking sheet still in the oven for at least 10-15 minutes.
Once cooled, sprinkle with parsley and pour into serving bowl.
Store in a paper bag to retain crispiness if there are any leftover.
Nutrition
Serving:
1
SERVING
|
Calories:
269
kcal
|
Carbohydrates:
32
g
|
Protein:
11
g
|
Fat:
12
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
6
g
|
Sodium:
924
mg
|
Potassium:
370
mg
|
Fiber:
11
g
|
Sugar:
0.1
g
|
Vitamin A:
570
IU
|
Vitamin C:
3
mg
|
Calcium:
96
mg
|
Iron:
4
mg