Twirlit Recipe: Pumpkin Spice Roasted Chickpeas
Even if you aren’t a vegetarian or vegan, sometimes it’s fun to have a side dish or snack at Thanksgiving that doesn’t involve being doused in gravy or maintaining the shape of the can it came out of. These Pumpkin Spice Roasted Chickpeas are fantastic for snacking all year round, but will also make a delicious addition to your holiday table! You may want to double or triple this batch, though, because they disappear fast!
Pumpkin Spice Roasted Chickpeas
- 1 can of chickpeas, rinsed, drained and patted dry
- 2 T. maple syrup
- 1 t. canola oil (or oil of your choice)
- 1 t. apple cider vinegar
- 1/8 t. salt
- 1/4 t. nutmeg
- 1/4 t. ginger
- 3/4 t. cinnamon
Preheat oven to 350. Combine all ingredients in a large mixing bowl until evenly coated.
Spread chickpeas on a cookie sheet sprayed with cooking spray.
Bake for 25 minutes. Stir chickpeas every ten minutes to ensure even crisping.
For leftovers, simply place chickpeas on a baking sheet and put under the broiler for a few minutes. Watch them closely, though, unless of course you are hoping for some firemen in your kitchen.