Cinnamon, Cumin and Brown Sugar Roasted Chickpeas 


| Recipes | Rebekah Peppler

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.


This recipe was originally published as part of a menu in Tasting Table National

TT Test Kitchen Tip: Cinnamon, cumin and brown sugar lend a subtle spice to chickpeas, and a last minute dose of lime juice brightens the dish. For a new take on this slightly sweet side, substitute your favorite spices and citrus.

Cinnamon, Cumin and Brown Sugar Roasted Chickpeas

Yield: 4 cups

Cook Time: 25 minutes

  • Two 15-ounce cans of chickpeas--rinsed, drained and dried on a kitchen towel

    1 tablespoon extra-virgin olive oil

    ¼ cup dark brown sugar

    2 tablespoons ground cumin

    2 teaspoons ground cinnamon

    Freshly ground black pepper

    Zest and juice of ½ lime

    Kosher salt


1. Preheat the oven to 425°. In a medium bowl, toss the chickpeas with the olive oil, brown sugar, cinnamon, cumin and black pepper.

2. Place chickpeas on a parchment-lined baking sheet and roast, stirring occasionally, until the chickpeas are browned, about 25 minutes. Remove from the pan, toss with lime zest and juice and season with salt. Serve immediately.


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