Crispy Cinnamon Chickpeas

Haus of Ojas Recipes | Carnitas.jpg

I love chickpeas. They can be creamy, crunchy, and starchy all at once and they’re as good on their own (or in hummus) as they are cooked into a dish. These Crispy Cinnamon Chickpeas make yummy snacks to have around, or you can pair them as a side with a variety of dishes. I eat them along with my Peach Carnitas and Herb-Roasted Eggplant + Grape Tomatoes, or with my Za’atar Lamb Meatballs.



  • 1 can (15.5 oz chickpeas) 

  • 2 tsp cinnamon

  • 2 tsp garam masala

  • 1 tsp paprika

  • pinch of sea salt 

  • 1-2 tbsp avocado oil



  1. Drain your canned chickpeas and rinse thoroughly in a colander 

  2. In a large mixing bowl, place chickpeas, spices, and salt, mix well 

  3. Heat a large cast-iron pan (or other heavy pan) with avocado oil

  4. When hot, add chickpeas and arrange in one layer in pan, turn heat down to medium (the goal is to allow your chickpeas to sizzle, but not spurt oil)

  5. Allow to sizzle for 3-5 minutes, then flip chick peas to the opposite side, sizzle for another 3-5 minutes

  6. Chickpeas are done when both sides are golden-brown hue and the peas of shrunk in size somewhat 

  7. Transfer to plate with cloth, or paper towel to absorb excess oil, let cool

  8. Use as a topping for salads, curries, soups, grain bowls, etc.


Recipe Key


Best in:
Suitable to all seasons

Best for: Pitta, Kapha doshas


  • You may use dried chickpeas that have been soaked overnight, then drained and rinsed with cool water