The other day I was browsing through some October-themed recipes on Food Gawker and I came across a few toasted chickpea recipes. I thought this was pretty clever- chickpeas are healthy, easy to prepare, and bite-sized! What more would you want in a snack?
I am sure everyone can recall a time when the smell of cinnamon or pumpkin lead you to reminisce about great food, cozy oversized sweaters, and flurries of bright orange leaves whirling in the cool Autumn breeze. It’s sorta funny how our senses create such strong associations with specific memories, but that’s probably the reason we create and maintain traditions. With that being said, I just had to use my favorite season-specific spice… PUMPKIN PIE SPICE!
Since holiday season is right around the corner I thought it was appropriate to pull out my ground cinnamon and pumpkin pie spice from the deep corners of my kitchen cabinet. It’s safe to say that these particular spices experience some neglect in the summer months, but that’s what makes cooking with them so much more fun!
-1 (15 oz.) can chickpeas
-1 Tbsp olive oil
-2 Tbsp & 1 tsp sugar
-1 tsp ground cinnamon
-1 tsp pumpkin pie spice
Preheat oven to 400 degrees. Drain and rinse your chickpeas well and spread over a dish towel to dry (you can use another dish towel to dry them faster). Allow these to dry for 15 minutes or more (the dryer they are the crunchier they get!). In a small bowl combine sugar, ground cinnamon, and pumpkin pie spice and stir until fully mixed. After chickpeas have dried, lay them on a cookie sheet and place in the oven for 16 minutes. After this, move them to a mixing bowl, drizzle with olive oil and mix well. While stirring, pour some of the cinnamon sugar mixture over the chickpeas. Do this until all the sugar mixture is gone and the chickpeas are evenly coated. Spread them evenly across the cookie sheet and place them back in the oven. Cook for 15 minutes, toss chickpeas, then cook for another 5 minutes. Once chickpeas are done, remove from oven and allow to cool for 10 minutes. Serve right away or store at room temperature.