Pumpkin Pie Spiced Chickpeas
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Slow-roasted, pumpkin pie spiced roasted chickpeas are a low-fat, high-protein snack. You can tailor roasted chickpeas with any spice combos, and they take nearly zero effort.
Servings: 4
Calories: 47kcal
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 spiced chickpeas on a baking sheet for about 1 hour or to desired crispness.
Notes
The canned chickpeas should be drained and dried completely. You can dry them with a paper towel if you are in a rush.
If you want softer roasted chickpeas, you can bake them at a higher temperature for a shorter period of time, say 30 minutes in a 400 degree oven.
Store your pumpkin pie spice roasted chickpeas in an airtight container at room temperature. If the spiced chickpeas soften, you can toast them briefly again in the oven to re-crisp.
Nutrition
Calories: 47kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 584mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 261IU | Vitamin C: 0.4mg | Calcium: 26mg | Iron: 1mg