Simple Savory & Satisfying: Roasted Pumpkin Chickpeas

Sunday, September 29, 2013

Roasted Pumpkin Chickpeas

For our honeymoon, Eric and I went up north to my parents' cabin. It's our favorite spot on earth--plus it's affordable (especially after paying for a wedding). I know many people wouldn't want to cook on their honeymoon, but I couldn't wait to make some our favorites (Parmesan seared chicken, pumpkin dip with cinnamon sugar pastries) and test out some new recipes. These roasted pumpkin chickpea were something I had bookmarked, but hadn't planned on making up north until I saw pumpkin butter in the fridge. I love roasted chickpeas and I love pumpkin so I knew I'd loved these--and I wasn't disappointed.

Normally roasted chickpeas are best right out of the oven. Hot and crispy. However, I like these better after they've sat for a bit and cooled. Yes, they are not crispy, but the flavor . . . the flavor is much more pumpkin-y and sweet the next day.

Now Eric is not a fan of the chickpea period (well, unless they're in hummus). But my mom is and I can't wait for her to try these!

Recipe adapted from here.

Ingredients:
15-ounce can chickpeas, drained
1 tablespoon olive oil
2 teaspoons pumpkin pie spice
1 tablespoon sugar
1 tablespoon pumpkin butter (store-bought or homemade)

Directions:
Preheat oven to 375 degrees. Grease a cookie sheet with cooking spray.

Drain and rinse the chickpeas then using paper towel, dry them. In a medium bowl, combine the pumpkin pie spice and olive oil. Add chickpeas and toss to coat.

Spread the chickpeas on the cookie sheet in a single layer. Bake for 20 minutes.

Place the chickpeas back into a bowl and coat them with the pumpkin butter and sugar. Spread the chickpeas back out on the cookie sheet and bake for another 15 minutes.

Allow to cool.