Friday, October 14, 2011

Pumpkin Spiced Chickpeas

Fall is here. It's time for squashes and ciders. I love fall flavors. Always in the hunt for some new way to dress up a chickpea. This comes from The Purple Carrot. This recipe is relatively small. I recommend doubling the recipe. Great fall snack!
Pumpkin Spice Roasted Chickpeas Adapted from Peas and Thank You
  • 1 can chickpeas, rinsed, drained and patted dry (use Eden Organic brand for a BPA-free lining)
  • 2 tablespoons agave nectar
  • 1 teaspoon coconut oil (other oils work as well)
  • 1 teaspoon apple cider vinegar
  • 1/8 teaspoon sea salt
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon all-spice
  • Preheat oven at 400 degrees.
  • After patting dry the chickpeas, mix all ingredients into a bowl
  • Place them on a parchment lined cookie sheet, and bake them for about 40 minutes, stirring every 10ish minutes.
Before:And after:

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