March 5, 2021

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.

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

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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!