Maple Cinnamon Roasted Garbanzos
After roasting garbanzos many times, I have learned that allowing the beans to get really dry before baking and then reducing the oven temperature after the initial 15 minutes results in a thoroughly crisp snack with less chance of over-browning. You can even allow the drained beans to rest on a tea towel or a few layers of paper towels on the counter for a couple of hours. Beyond that, wrap and store in the refrigerator until ready to roast.


  • 1 (15-ounce) can garbanzo beans (chickpeas), rinsed, drained, and dried (see above notes)
  • 1 1/2 tablespoons real maple syrup
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt, or to taste


  1. Preheat the oven to 400 degrees F.
  2. To a medium bowl, add the garbanzos, maple syrup, cinnamon, and salt. Gently stir until the beans are evenly coated.
  3. Place the garbanzos on a well-oiled or parchment-lined baking sheet with sides. I move all the beans together on the baking sheet so that they sit in the excess syrup.
  4. Roast at 400 degrees F for 15 minutes. Reduce the oven temperature to 350 degrees. Stir the beans and roast in 10-minute increments, stirring after every 10 minutes, until crunchy, approximately 25-30 minutes more. It is helpful to spread them out at this point. Depending on the oven, you may need to bake another 10 minutes or so. Reducing the oven temperature will make it easier to throughly crisp the beans without burning them. (See notes below for a few helpful hints.)


  • Dark-coated pans often brown food more quickly than light-colored pans. If you are baking on a dark-coated pan, it is helpful to turn the oven temperature down by 25 degrees.
  • Once cooled, if you taste your garbanzos and they are not completely crisp, simply return to the 350 degree F oven for another 10 minutes or so. The beans do continue to crisp up as they cool, so better to err on the side of undercooking when in doubt.

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