Memory Morsels:

Beans stabilize glucose (blood sugar) levels & provide the brain a steady stream of energy.

Crispy Cinnamon Chickpeas

Crispy Cinnamon Chickpeas Prep time: 5 mins Cook time: 40 mins Serves: 8


  • 1 large can - cooked chickpeas in water (about 1 1/2 cups)
  • 2 TBSP - extra virgin olive oil
  • 2 TBSP - cinnamon
  • 1 TBSP - nutmeg
  • A good pinch of sea salt
  • Maldon salt to finish (optional)
  • Pinch of chili flakes (to taste)


  1. 1 Pre-heat oven to 400F. Drain and rinse chickpeas, then mix in a medium sized bowl with salt, cinnamon, nutmeg, turmeric, chili flakes and olive oil.
  2. 2 Line a baking sheet with parchment paper and spread the chickpea mixture across the baking sheet in one flat layer. Bake for 20 minutes then check the chickpeas, stirring around so all sides crisp evenly. Bake for an additional 15 minutes or until the chickpeas have turned dark brown and have a crunchy bite.
  3. 3 Let cool on the baking sheet, then serve.


This dish can be made up to 1 day in advance. The slight hint of chili in this recipe adds an unexpected savory bite, providing a fun sweet/spicy mix that will delight guests.
Make Ahead:
Refrigerate in an air-tight container for up to 24 hours. You can re-warm the chickpeas before serving, if you wish.
You can also use dried chickpeas, which require overnight soaking. Try the crispy chickpeas in a salad with orange and shallots.
Special Equipment:
Parchment paper
Cherry Chicken Salad Wraps
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