Roasted Chickpeas w/Pumpkin Spice
2 Cans (15.5 oz. each), Chickpeas
1 Tablespoon, Olive Oil
1 Teaspoon, Kosher Salt
2 Tablespoons, Sugar
1 Teaspoon, Cinnamon
1 Teaspoon, Pumpkin Pie Spice
1/8 Teaspoon, Nutmeg
Preheat oven to 400 degrees. Place a Silpat sheet onto a baking sheet. If you do you not have a Silpat, you can use parchment paper.
Drain the cans of chickpeas, rinse them in cold water and dry them very well. You can remove the skin that is on the chickpeas if you like (some of it will fall off of the chickpeas). It is ok to leave it on the chickpeas too. I have made them both ways (removing the skin and leaving them on; both are just as good).
Once the chickpeas are completely dry, place them onto the baking sheet with your Silpat. **(The drier the chickpea, the better it will roast and get nice and crispy).
Bake in the oven for 15 minutes. While they are roasting mix the spices together. In a small bowl or ramekin, mix the salt, sugar, cinnamon, pumpkin pie spice and nutmeg.
Remove the chickpeas from the oven, sprinkle the spice mixture over top of them and toss them around to coat them well. Place the tray back into the 400 degree oven and roast for another 15-20 minutes (they should be golden brown).
Turn the oven off, prop the oven door open a bit and let the chickpeas cool off in the oven. This will help them to finish crisping up any chickpeas that are not quite done yet.
That’s it! Super easy and so delicious!
Click here to check out another Chickpea recipe I created: Roasted Chickpeas