Pumpkin Pie Spiced Roasted Chickpeas
These Pumpkin Pie Spiced Roasted Chickpeas are slow-roasted to create a snack that takes nearly zero effort and will make your house smell like pumpkin pie. Pack your crispy, pan-roasted chickpeas in lunchboxes for a low-fat, nut-free snack.
Read on for all the tips and tricks about this recipe. Or just grab your can of chickpeas, hit that Jump to Recipe button, and let’s make pumpkin pie-spiced, oven-roasted chickpeas!
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Ingredients
Regardless of what you call them, chickpeas or garbanzo beans are a great source of protein. They’re often used in Indian curries and Middle Eastern dishes like hummus and falafel. If you love chickpeas, you should make this garbanzo bean soup next.
There is a racket out there trying to sell you special spice mixtures. Jars of Italian seasoning, herbes de Provence, curry powder, and, yes, even pumpkin spice are just combinations of common herbs and spices you probably already have in your pantry.
Tip from the wise quacker: Ground spices don’t go bad, but it is true that they will lose potency over time. Buy small amounts you’ll use in less than one year. If you have a jar that has moved homes with you, it’s probably time to replace it!
Please see the recipe card below for complete information on ingredients and quantities.
Variations and substitutions
- Soak dried chickpeas for a few hours and then cook until soft. Proceed with the recipe.
- For a less crispy result, make pan roasted chickpeas or bake them for a shorter period of time in a hotter oven.
- My favorite pumpkin pie spice substitute for these roasted chickpeas is a half teaspoon each of allspice, black pepper, cardamon, cumin, salt, sweet paprika.
- Use any spice mixture you love. Taco seasoning. A barbecue rub. Old Bay. You name it.
Recipe tips and tricks
I don’t know if the world really needs another post about how to make crispy spiced chickpeas. But I know that I went over 40 years without making them, and my kiddo gobbles down a batch in one sitting. There’s someone out there who needs this recipe.
Step 1: rinse and drain a can of chickpeas. It’s important to make sure that the chickpeas are completely dry, or the spice mixture won’t stick. You can dry them with a paper towel if you’re in a rush.
Step 2: Add the chickpeas and oil to a small bowl, and stir to toss.
Step 3: combine the spices in a small bowl, and stir them into the chickpeas and oil.
Step 4: Turn the pumpkin pie-spiced chickpeas out onto a rimmed baking sheet and bake for about an hour, shaking the pan occasionally. You can remove them when they are still slightly soft, if you prefer.
How to serve roasted chickpeas
- As a simple snack.
- As an appetizer with a dry martini
- .As part of a rainbow salad bowl.
- Stuffed in a pita pocket with a crunchy purple cabbage slaw and sumac sauce.
Recipe FAQs
These pumpkin pie spiced roasted chickpeas will 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.
Related snack recipes
Check out other Ugly Duckling Bakery appetizers and snacks like:
Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.
Recipe
Pumpkin Pie Spiced Chickpeas
Ingredients
- 1 can chickpeas (garbanzo beans)
- 1 tablespoon vegetable oil or other neutral oil
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 them drain while making the spice mixture.1 can chickpeas (garbanzo beans)
- Combine the drained chickpeas and oil in a small bowl. Stir to coat.1 tablespoon vegetable oil or other neutral oil
- Add the spices you are using to the bowl and stir again.
- Bake the chickpeas on a baking sheet for about 1 hour or to desired crispness.
Notes
Nutrition
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I saw this recipe then remembered we still had an aging can of chickpeas in the pantry. I have an underused bottle of McCormick Cocoa Chile Blend that I thought would work well for this. Combined with sugar, it gave the chickpeas a great, candy-like coating. I’ll be adding chickpeas to our next grocery order as I have several bottles of homemade seasoning mixtures I need to use up.
Terry – thanks for leaving a note. I’m going to have to make a cocoa chile blend just to try these roasted chickpeas your way!
I tend to think of roasted chickpeas as “naturally” tasting of salt, oil, and maybe some lemon or chili powder…but I’m filing this one under “things that make you go hmmmm.” Because, as it happens, I do like pumpkin spice, and I totally love chickpeas, and I might go check out the garbanzo bean soup next. 🙂 Thanks!
PS NYT has a decent pressure-cooker Moroccan-style chickpea stew at https://cooking.nytimes.com/recipes/1022660-instant-pot-tomato-braised-chickpeas-with-tahini that you might enjoy playing with. I think it needs more of all the spices than the recipe calls for, and arguably rather more tomatoes, but once it has them, it’s great fall food.
Thanks, Catherine! I think we’ve tried that chickpea stew based on your recommendations and were underwhelmed, but I’ll try it again with your suggestions in mind.