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Monday, November 8, 2010

Pumpkin Spice Roasted Chickpeas

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I've long heard about roasted chickpeas and have always been intrigued. Recently, I stocked up on several cans of chickpeas and one Sunday after church, Ryan and I found ourselves scrounging to put some foods together for lunch. I spotted the chickpeas in the cabinet and decided to see if roasted chickpeas were worth the hype. I found a variety of flavor variations for roasted chickpeas on The Kitchn and decided to go for the pumpkin spice variation.

While these don't actually have pumpkin in them, they use several fall flavors, including cinnamon, nutmeg, and maple syrup. The whole process took only a few minutes to make and then I anxiety waited for the chickpeas to finish up in the oven.

These were good, although they didn't hold the marinade flavor as much as I'd hoped. Maybe if I'd let them sit in the mixture awhile it would've come through stronger. Even so, I loved their crispy texture. These make a healthy little snack, and would also be great as a salad topper. I can't wait to try some of the other variations that I saw!

Pumpkin Spice Roasted Chickpeas
from twirlit.com

-1 can chickpeas, rinsed, drained, and patted dry
-2 tbsp maple syrup
-1 tsp canola oil
-1 tsp apple cider vinegar
-1/8 tsp salt
-1/4 tsp nutmeg
-1/4 tsp ginger
-3/4 tsp cinnamon

1. Preheat oven to 350F. Combine all ingredients in a large mixing bowl and mix until evenly coated.
2. Spread chickpeas on a greased baking sheet. Bake for 25-30 minutes, until crisp on the outside.

*the original recipe states to stir every 10 minutes to ensure even crisping. I forgot to do this and mine turned out fine!
**you can also reheat your chickpeas by placing on a baking sheet and broiling for a few minutes.