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