Indian-spiced Roasted Chickpeas with Maple Glaze

This is an easy, healthy snack for on-the-go.  Crunchy and satisfying with a touch of sweetness, it’s sure to please young and old alike.  The Indian spices have anti-inflammatory properties that are very healthful as well.

Indian-spiced Roasted Chickpeas with Maple Glaze

Yield: Makes about 1 cup  |  Total time: 35 min
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Photo and Recipe by Jennifer McGovern

This is an easy snack to prepare, but the most laborious task is removing the thin "skin" off the chickpeas, or garbanzo beans.  This is where little hands are very helpful.  My children love to sit and squeeze the beans gently in their fingers, carefully removing the skin.  Who knew that skinning beans could be such a family fun event!  I recommend doubling the recipe, as these snacks won't last long, and one can of beans makes about 1 cup. --Recipe by Jennifer McGovern, R.D.


  • 1 (15-ounce) can garbanzo beans, rinsed and drained
  • 1 tablespoon vegetable oil
  • 1 teaspoon cinnamon
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground ginger
  • 1 teaspoon cardamom
  • 2 tablespoons maple syrup


  1. Preheat oven to 400°.
  2. Carefully remove skins from garbanzo beans by squeezing gently between your thumb and fingers until it slides off.  
  3. Gently pat beans, getting them as dry as possible by rolling them between paper towels.  
  4. Combine oil and spices in a small bowl, combine oil and spices; stir to combine.  Add garbanzo beans and mix until coated with spices. Place on a rimmed baking sheet in a single layer.  Roast for 30-35 minutes or until crisp.
  5. Remove from oven, and carefully spoon beans into a bowl with maple syrup, stirring to coat.
  6. Return to baking sheet, and roast for an additional 5 minutes.

Date Published: January 10, 2013

All recipes have been tested by the Test Kitchens unless otherwise noted.

7 comments... read them below or add one


  1. January 10, 2013 7:09 pm by jann Reply

    I’m a huge fan of chickpeas, and this spicy-sweet recipe looks and sounds incredible. Thank you, Jennifer and Kim!

    • January 11, 2013 8:57 am by kim Reply

      Thanks, Jann. I think you’ll like it; they’re satisfying and good for you!

  2. January 13, 2013 2:15 pm by Alison Reply

    Dear Keem,

    I think you know I need to try this recipe — today. It looks scrumptious! Thank you for this. xx Alison

    • January 14, 2013 11:03 am by kim Reply

      Yes, Ali–it’s definitely made for you. Bon App!

  3. March 13, 2013 11:15 pm by Indian Spices Reply

    Thank you for sharing this. We are in the middle of having our new kitchen installed and I will be able to use this as an excuse to re-stock. This is excellent food for thought!

  4. September 2, 2013 1:55 pm by Andi Flanagan Reply

    First: Welcome to Alaska! I’ve been cooking here for 60 years. I made a triple batch of this, not changing a thing, and sent it off in a Care Package to my spouse in the town of Dillingham. They are superb!

    I also make these with powdered Wasabi and a shoyu glaze. Funny though, I have never skinned the beans before. The spices soak up much better! Don’t know why I didn’t think to skin them, but I’m glad you told me to!

    • September 2, 2013 5:49 pm by kim Reply

      Thank you for taking the time to reply. I’m so glad the chickpeas were part of a care package, and I’m so glad you liked the recipe.

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