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Maple Pumpkin Spiced Roasted Chickpeas *Recipe*

Maple pumpkin chickpeas? Pumpkin maple? Call them whatever you’d like. The bottom line is: maple and pumpkin spice. Together. So…yum.

I really like roasted chickpeas. If you love a good crunchy snack, you’ll love them too. My daughter calls them “chicken peas,” which I, of course, think is a adorable.

Can I also just point out this gigantic tub of maple syrup we have? My husband got it from a client, which was so nice of them. We literally have a lifetime supply so if you have any recipes that use maple syrup, let me know!

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Anyway, this recipe is super, super easy.

Maple Pumpkin Spiced Roasted Chickpeas

  • 2 tsp coconut oil
  • 1 can chickpeas, rinsed and germ removed (or whatever that outer layer is)
  • 2 Tbsp of maple syrup
  • 1 tsp pumpkin spice
  • parchment paper

First, heat your oven to 350.

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Next, rinse your chickpeas and remove the outer layer (the germ?).

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Microwave your coconut oil if it’s in solid form. Mix the chickpeas with the oil, maple syrup, and pumpkin spice and spread out over cookie sheet lined with parchment paper.

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Bake the chickpeas for about 40 minutes or until crispy.

I’ve made these several times in different houses and honestly, the cooking time varies a little bit so start checking those chickpeas around 30 minutes. They should be crispy.

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You can play with this recipe a little: less maple syrup, different spice mix, honey instead of maple, etc. You won’t be disappointed!

Happy Halloween week by the way! My favorite holiday :).

3 comments to Maple Pumpkin Spiced Roasted Chickpeas *Recipe*

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