Sweet and Spicy Roasted Chickpeas

These Sweet and Spicy Roasted Chickpeas pack a lot of crunch and flavor. With a few techniques for getting the perfect crispness, you’ll soon be popping these as a mid-day or on-the-go snack. You can add them to a snack bowl for your holiday hors d’oeuvre table or game day. Kids like them too, and they’re perfect for lunch. They also make a great topping on salads. 

What Ingredients Do I Need to Make Sweet and Spicy Roasted Chickpeas?

  • chickpeas (also known as garbanzo beans)
  • olive oil
  • maple syrup
  • sumac
  • Aleppo pepper
  • salt
  • sugar

Note: If you don't have sumac or Aleppo pepper, I encourage you to acquire these for future use in Mediterranean and Middle Eastern cuisine.  In a pinch, you could substitute smoked paprika or regular paprika and a dash of cayenne pepper for this recipe.


How Do I Make Sweet and Spicy Roasted Chickpeas?

First, you'll want to drain and rinse a can of beans. Then, lay all the beans out on a towel. Pat them dry carefully and continue to air dry them until completely dry. Pick off any skins that start to fall off.

Meanwhile, preheat your oven to 400°F with a rack in the center of the oven. Prepare a cookie sheet with a large piece of parchment paper. 

When the chickpeas are completely dry, you'll want to spread them out on the parchment-lined cookie sheet. Then, bake them for 27-30 minutes.  You'll want to watch them carefully so that they do not start to burn. 

While the chickpeas are roasting, prepare your Sweet and Spicy seasoning mix. In a separate bowl, add a tablespoon of oil and maple syrup.

After the chickpeas have roasted for 30 minutes, remove them from the oven and use the parchment paper to funnel them into the bowl with the oil and maple syrup mixture.

Toss the chickpeas to thoroughly coat them with this mixture.  Then, place the parchment paper back on the cookie sheet and spread the coated chickpeas on top of it.  Bake an additional 5 minutes, which helps to caramelize the chickpeas and to give them extra crunch.


After 5 additional minutes of roasting, remove the chickpeas from the oven and use the parchment paper to funnel them back into the small bowl again.  This time, sprinkle them with 2 tablespoons of the sweet and spicy seasoning mix and toss to coat them well. Place the parchment paper back on the cookie sheet and spread the chickpeas on the parchment paper for a final time. Let the chickpeas cool down completely on the baking sheet.  They will continue to crisp up.

Store the crispy chickpeas in a mason jar or similar container. I like to keep them loosely covered unless storing for more than 2 days, which helps them stay crunchy.

Sweet and Spicy Roasted Chickpeas are also great on top of salads!

Note: This post contains some affiliate links, which means that I could earn a small commission off items you purchase at no additional cost to you.



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