Pumpkin Pie Spiced Chickpeas

Pumpkin Pie Spiced Chickpeas

I don’t know if the world really needs another post about how to make crispy spiced chickpeas. But I know that I went 40+ years without making them, and I don’t live under a rock. So there’s probably someone out there who hasn’t found these yet. Me? I’ve just discovered pumpkin pie spiced chickpeas.

Slow-roasted, spiced chickpeas are a low-fat, high-protein snack. You can tailor them to your whim, and they take nearly zero effort.

My kiddo will eat a batch at a time. So it’s not a bad snack to have around when I’m late making dinner again on a weeknight.

When I was baking these pumpkin pie spiced chickpeas this afternoon, mr. uglyducklingbakery came into my office and remarked that the house smelled like pumpkin pie. It was that good.

a collection of dried spices

FAQs about these pumpkin pie spiced chickpeas

Can I use dried chickpeas instead of canned?

You are, of course, welcome to start with dried chickpeas instead of cans if that’s what you prefer.

Can I fry these chickpeas instead of baking them?

I like slow-dried and very crispy spiced chickpeas. These are great for a snack or as the crunchy component of a composed salad. But if you want softer chickpeas, you can bake them at a higher temperature for a shorter period of time, say 30 minutes in a 400 degree F oven, or fry them until they are your desired consistency.

Can I use this recipe with other spice combinations?

Yes! You can make them with any spice mixture you love. Taco seasoning. A barbecue rub. Old Bay. You name it.

How should I store these pumpkin pie spiced chickpeas?

They’ll keep at room temperature for several days, but you might need to pop them back in the oven for a few minutes to regain their crispiness.

chickpeas in a pumpkin pie spice mixture

Pumpkin pie spiced chickpeas

Author uglyducklingbakery

Ingredients

  • 1 can chickpeas (garbanzo beans)
  • 1 tablesppon neutral oil (e.g. vegetable, canola)

Alternate spice mixture

  • 1 teaspoon allspice
  • 1 teaspoon cardamom
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon sweet paprika
  • ½ teaspoon pepper

Pumpkin pie spice mixture

  • 2 teaspoon cinnamon
  • 1 teaspoon granulated sugar
  • ½ teaspoon powdered ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon allspice

Instructions

  • Preheat the oven to 300°F.
  • Drain the can of chickpeas, rinse with cold water, and let drain while making the spice mixture. You can dry with a paper towel if you are in a rush.
    1 can chickpeas (garbanzo beans)
  • In a small bowl, combine the spices of the spice mixture.
  • Add the oil to the bowl, stir, and then add the drained chickpeas. Stir to coat.
  • Bake chickpeas on a baking sheet for about 1 hour or to desired crispness.

Notes

If you want softer chickpeas, you can bake them at a higher temperature for a shorter period of time, say 30 minutes in a 400 degree F oven.

Finally, I know this is a Photography 101 topic, but I’m really proud of the pictures below. The sun was setting as my chickpeas came out of the oven, and I wanted to get a shot in natural light. So I used a piece of white paper (my kiddo’s game from her ATK Chef’s box!) to reflect some light back on the bowl. It’s still not a perfect picture, I know, but look how that works!

a bowl of pumpkin pie spiced chickpeas with a shallow falling in the bowl
a bowl of pumpkin pie spiced chickpeas with the shadows removed
the bowl of spiced chickpeas with a white piece of paper reflecting light back on the bowl

What’s next?

If you make this recipe for pumpkin pie spiced chickpeas, please comment here or share a pic with me on Instagram!

Check out other uglyducklingbakery appetizers and snacks like this bacon cheddar popcorn or these dried apple rings.

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