roasted chickpea recipe

Soft Roasted Chickpeas with Cinnamon

  • Author: Amy Palanjian
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: about 2 cups 1x
  • Category: Snack
  • Method: Baking
  • Cuisine: American


If you start with dried beans in this salty-sweet snack, make sure to cook them until they are very tender. If making these for a kiddo under one, use maple syrup instead of honey or skip the sweetener all together.


  • 1 14.5-ounce can chickpeas rinsed, drained, and patted dry (or about 2 cups cooked dried)
  • 1 teaspoon canola or coconut oil
  • 1 teaspoon ground cinnamon
  • 1 tablespoon maple syrup or honey
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt


  1. Preheat oven to 325 F. 
  2. If desired, rub the chickpeas in a clean kitchen towel to remove the skins. (You don’t have to do this, but you may want to if you have a toddler who’s particularly sensitive to textures.) Discard the skins
  3. Stir together all ingredients in a medium bowl. Spread on a baking sheet or baking dish and bake for 12-15 minutes. Serve warm or at room temperature, smashing beans slightly for younger eaters if desired.


Store in an airtight container in the fridge for up to 3 days. Reheat briefly for 15 seconds in the microwave or serve cold.

Add 1 teaspoon sesame seeds before baking for extra flavor and good fats.
Mash the baked beans completely with a fork or in the food processor and spread on buttered toast.

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