Crunchy Pumpkin Spice Roasted Chickpeas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 4
Ingredients
  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 Tbsp. maple syrup
  • 1 tsp. coconut oil, melted
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. ground nutmeg
Instructions
  1. Preheat oven to 375F and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. Empty can of chickpeas into a large strainer, allowing the juices to drain before rinsing well with cold water to remove the starch. Optional: remove the outer skins by lightly pinching each individual bean between your fingers. This step takes an additional 10 minutes and isn't mandatory, but it really helps add some extra crunch to the finished batch.
  3. Spread chickpeas out onto prepared baking sheet and use a paper towel to pat them dry. You want to be sure to get as much moisture off as you can. The drier they are, the crunchier they'll be. If you can let them sit and dry for an hour or two, even better.
  4. In a medium sized mixing bowl, combine maple syrup, coconut oil, and spices, mixing well to ensure that everything is fully combined.
  5. Add chickpeas to mixing bowl and use a spatula to ensure that they are evenly coated with the syrup mixture. Pour them back onto the baking sheet and sprinkle with salt.
  6. Bake for ~30 minutes, or until chickpeas are crunchy and no longer soft in the middle. Use a spatula to stir them every 10 minutes or so to make sure they don't burn.
  7. When fully cooled, store in an airtight container at room temperature.
Recipe by at https://www.ideahacks.com/pumpkin-spice-roasted-chickpeas/