Pan Roasted Cinnamon Spiced Chickpeas

IMG_1777 There are few things tastier than golden, crusty, pan-fried chickpeas – and this is where I start. In a pan, I drop two dollops of coconut oil, which withstands high cooking temperatures and  nicely adds a subtle, sweet nuttiness that pairs beautifully with the pronounced cinnamon coated chickpeas. I can happily snack on this alone or have this as a side with some veggies, to turn this into a full fledged meal. I prefer to use fresh chickpeas, as it’s much more economical and it’s less mushy. I like the hardness. I suggest skinning the chickpeas, as it’s the skin that also makes it a harder legume and removing it makes for a smoother glide down the gullet.

Serves 4


1/2 cup dried chickpeas
2 tablespoons coconut oil
1 1/2 teaspoon cinnamon
1 teaspoon cumin
teaspoon ground cardamom
1 teaspoon agave

Sea salt & freshly ground pepper to taste


  1. Soak the dried chickpeas overnight in a large bowl with plenty of cold water. The following day, drain the water and rinse again. Place in a large saucepan, and cover the chickpeas with cold water, one inch above the chickpeas. Bring to boil and simmer, skimming off any foam, for about an hour, or until tender. Drain and rinse and skin the chickpeas, preferable but optional.
  2. Mix together the spice mixture with agave until it’s evenly coated.
  3. Heat coconut oil in a saucepan over medium high heat. Toss the cooked chickpeas into the heated pan, stirring and shaking until the chickpeas shrink a bit and let out a delicious fragrance, about 7 minutes.
  4. Serve with some chopped salad with a lemon dressing for a complete meal.

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