Roasted chickpeas got me through many a night of munchy-madness. So when I saw this recipe for Pumpkin Spice Chickpeas I ran to my kitchen to fire up the oven. This recipe is by Melissa King of My Whole Food Life. It’s a little sweet, crunchy treat. Be forewarned you won’t be able to eat just one!
- 1 can or 1 1/2 cups of cooked chickpeas
- 1/3 cup canned pumpkin puree
- 2-3 tablespoons real maple syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- Salt to taste
- Preheat the oven to 350 degrees.
- Place the chickpeas in a bowl. (If your chickpeas are canned, rinse and drain.
- In a small bowl combined the pumpkin, maple syrup, spices and salt. Stir well.
- Poor the pumpkin spice mixture over the chickpeas and mix until the beans are well coated.
- Spread the chickpeas on a parchment-lined baking sheet.
- Bake for 60 minutes stopping about every 15 minutes to shake the chickpeas to turn them for even cooking.
- Melissa’s tip if you don’t eat them all at once, store them in a sealed container with a little rice at the bottom to absorb any excess moisture and keep the chickpeas crunchy.
The whole pumpkin spice mania really struck me a couple of years ago. I love a good flavored coffee still, but I got a little carried away by the warm spice notes of any good pumpkin recipe. Pumpkin Spiced Chickpeas is really a way to honor those sweet nut recipes that surround the fall months without all the calories.
Nutritionally these are an amazing snack bargain. The entire recipe probably feeds 6 people. Each service of 2.5 ounces (approximately 40 chickpeas) has 16.5 grams of protein, 4 grams of fat and 272 calories. For my Weight Watcher friends it totals only 4 points.
Just as a side note as we enter into those holiday season sales — Pumpkin Spice Chickpeas is incredibly budget friendly. The recipe weighs in at just $1.89 and uses mostly items you already have in your pantry.
My favorite way to use any roasted chickpea — these included — is to combined them with a salad or use them to top off other vegetables. Use your pumpkin spice chickpeas as a topping for a sweet potato to add protein and make it a complete meal. Toss these toasted chickpeas with roasted butternut squash, spinach greens, and a mustard vinaigrette for a fall warm lunch salad. Yummy!
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