Cinnamon, Cumin and Brown Sugar Roasted Chickpeas

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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

Recipe from the Tasting Table Test Kitchen

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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