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Snack recipe · from the recipe book

Smoky Cinnamon Chipotle-Style Pecan Chickpea Crunch

Crisp oven-roasted chickpeas and pecans with a sweet-smoky cinnamon, paprika and cumin coating that crackles with every bite.

Smoky Cinnamon Chipotle-Style Pecan Chickpea Crunch

Ingredients

  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted very dry
  • ¾ cup chopped90 gPecanshalves
  • 2¾ tsp12 gOlive oil
  • 2⅛ tsp packed10 gBrown sugar
  • 1⅛ tsp3 gGround cinnamon
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • ½ tsp1 gGround cumin
  • ¼ tsp1 gChili powder
  • ⅛ tsp1 gSalt

Steps

  1. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment.
  2. In a small bowl, stir together the brown sugar, cinnamon, paprika, cumin, chili powder and salt to make the spice mix.
  3. Toss the chickpeas with half of the olive oil in a large bowl, spread them on the baking sheet and roast for 20 minutes, shaking the pan once.
  4. Meanwhile, toss the pecans with the remaining half of the olive oil in the same bowl.
  5. Add the pecans to the baking sheet with the chickpeas, sprinkle the spice mix over everything and toss to coat.
  6. Roast 8 to 12 minutes more, until the chickpeas are crisp and the pecans smell toasty; watch closely so the sugar doesn't scorch.
  7. Cool on the pan for 15 minutes so the coating sets and everything crunches up, then serve or store airtight.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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