Fall is upon us and I’m honestly so happy! Though I do love summer and all the fresh fruit and light flavours that come with it, the warm hues and deep flavour’s of fall really are my favourite! So, in light of September and the talks of PSL’s (pumpkin spice latte’s) I created my fall inspired Pumpkin Spice Roasted Chickpeas.
Ever wonder what to do all those cans of chickpeas that have been sitting in your cupboard for months? Hummus just seems like a lot of work when Sabra is delicious? I get yah, which is why roasted chickpeas are a staple snack in my household!
Chickpeas are a nice combination of fibre, protein, and carbohydrate which makes for a balanced snack or addition to a salad.
1 can of chickpeas has about 18g protein, 16g of fibre and 58g carbohydrate, with this recipe I get about three ¼ cup servings. This will vary based on how long you cook the chickpeas as they shrink the crispier they get.
¼ cup serving is about: 6g protein, 19 g carbohydrate, 5.3g fibre, not bad for a quick, filling snack!
The great thing about chickpeas is that you can flavor them however you like, personally, I like sweet and salty roasted chickpeas, others prefer more savory. Play around with spices to see what best suits you.
Pumpkin Spice Roasted Chickpea Recipe
1 15-ounce cans chickpeas
2 tablespoons olive oil
2-3 Tablespoons maple syrup,1 tsp cinnamon,1/4 tsp cloves, 1/4 tsp allspice, 1/4 tsp nutmeg
- Heat the oven to 400°F: Place an oven rack in the middle of the oven.
- Rinse and drain the chickpeas: Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.
- Dry the chickpeas: Pat the chickpeas very dry with a clean dishtowel or paper towels. The dryer they are prior to cooking the crispier they will be when they are done! They should look matte and feel dry to the touch; if you have time, leave them to air-dry for a few minutes.
Note: I have completely omitted the drying on paper towel part and they still turned out good, just not as crunchy! Also, you can remove any chickpea skins that come off while drying, but really, don’t worry about them.
- Toss the chickpeas with olive oil and salt: Spread the chickpeas out in an even layer on the baking sheet. Drizzle with olive oil and sprinkle with salt. Stir with your hands or a spatula to make sure the chickpeas are evenly coated.
- Toss the chickpeas with the spices: Sprinkle the spices over the chickpeas and stir to coat evenly. Serve while the chickpeas are still warm and crispy. They will gradually lose their crispness as they cool, becoming addictively chewy.
- Roast the chickpeas in the oven for 20 to 30 minutes: Stir the chickpeas or shake the pan every 10 minutes. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle.
- Besides eating these chickpeas as a snack, you can toss them with salads or sprinkle over soup.
- You can use a variety of different spice options such as finely chopped fresh herbs, like chili powder, curry powder, garam masala, cumin, smoked paprika, rosemary, thyme, or other favorite spices and herbs. As a snack, I love sweet, almost dessert like chickpeas so my favourite is tossed with olive oil, honey, and cinnamon and sea salt.
- If you’re using herbs and larger spices it would be recommended to toss the chickpeas with olive oil and salt and roast for 20-30 minutes and toss with spices once they cooked. This will prevent the spices from burning in the oven.