Smells of warm cinnamon and pumpkin spice are wafting through my kitchen, and I am in heaven. Yes, it may be 90 degrees out today (which is oddly hot for early September in Boston), but I couldn’t be more OK with standing here next to my toaster oven, taking in the pumpkin-y scents and swooning over my little tray of spiced chickpeas.
Now that it’s September, it appears that the pumpkin spice obsession is returning this year in full force. HALLELUJAH! This recipe is incredibly easy, and also a much healthier way to fulfill your pumpkin cravings than with artificially-flavored and horrible-for-you pumpkin pies, muffins, bars, and even lattes. Let’s give chickpeas a chance. 🙂
Roasted Pumpkin Spice Chickpeas
- 1 15 oz. can chickpeas, drained and dried
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1.5 tablespoons pumpkin butter (I used Trader Joe’s)
In a small bowl, gently toss the dry chickpeas with your spices (if you have pumpkin spice on hand, feel free to just use 2.5 teaspoons of that instead of the spice blend that I used). Once all have been evenly coated, place the chickpeas on a tray and toast in oven for 15 minutes at 375 degrees.
Once the 15 minutes is up, take the chickpeas out and return them to the small bowl. Add the pumpkin butter and again gently toss so that all are evenly coated and a bit sticky. The sugar from the pumpkin butter make these plenty sweet, but you could also add some sugar or a drizzle of maple syrup during this step as well to make them a bit more sweet. Return to the oven again for another 20 minutes (until crispy). Let cool before enjoying!