Roasted chickpeas are the perfect crunchy snack to have around. Full of plant-based protein and fiber, these fall-spiced bites will keep you feeling full and happy. Pop a few on their own, or use as toppings for salad, yogurt, or oatmeal.
We’re going to keep things short and sweet today. Just like this recipe.
You might have already caught on to my addiction to all things roasted. I don’t think there’s been a single week since getting my own kitchen that I didn’t crank up the oven and make pans full of assorted vegetables. Variety is the spice of life, but…. this is just mind-numbingly easy. Does it make me less of a creature of habit if I say that the spices change every time? All right, usually. Okay, okay, fine, I switch them up maybe one out of every five or six batches.
Safe to say this spice combo is new. Leaves are changing color. Chilly winds are blowing. And pumpkin spice is in the air.
Despite its complete takeover during this season, I think pumpkin is one of those polarizing flavors. You either love it or hate it, but I still haven’t found anyone who’s comfortably settled on the fence. Truthfully, I have a deeply rooted aversion to pumpkin, specifically pumpkin pie. Before you get defensive about how wonderful it tastes and blah, blah, blah, you’ll want to hear me out.
There I was, one Shabbat afternoon, out for lunch with my family. The sun was shining, everyone was talking gaily around the table. I was dressed in my favorite white shirt, carefully making sure not to drop any food on it during the meal. Finally the last plate was cleared off and it was time for dessert. A beautiful, creamy, orange slice of pumpkin pie was placed before me. Hmmmm, I thought to myself, examining it. This is new. Wonder if it’s any good? Raising a forkful to my lips, I took an experimental bite.
Suffice it to say, that pie immediately made its way into my napkin. To this day I have no idea if anyone saw me do it, and I’m sincerely hoping that my childhood self was discreet. But anyway, the pie was soon forgotten, as I contentedly enjoyed the familiar territories of gummy candies. Without giving it a second thought, I picked up my napkin to wipe my hands clean.
That’s funny, it’s squishy… Noooo! My shirt! My beautiful white shirt is DIRTY!
In case you missed it, in my attempt to be clean and not have sticky hands, I ended up squeezing spit-out pumpkin pie guts down the front of my favorite white shirt. As far as I can remember, the stain never came out, and pumpkin pie never looked the same again.
At least not until recently. Whenever I walk into Starbucks, my nose is overwhelmed by the scent of pumpkin spice lattes. Can you blame me for not being able to resist? The world probably doesn’t need another healthified version of this fall fave, though, at least not yet. Besides, I like foods that have some crunch.
So, without further ado, let’s give a warm welcome to PUMPKIN. SPICE. CHICKPEAS.
Why? Because they’re everything you could ask for in a portable snack. Munchable. Easy. Satisfying. And make your house smell cozy, kind of like when grandma bakes cookies. That is, assuming you live with grandma, or that she even bakes cookies. Frankly it’s much better for both of us if we quit while we’re ahead and you go preheat your oven already.
If you try this recipe, I’d love your feedback. Leave a comment below, save it on Pinterest, or tag #lensesandlentils on Instagram to share!
- 1 (15 oz) can chickpeas
- ½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp allspice
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- Preheat oven to 400 degrees F.
- Rinse the chickpeas. Then, with a clean dishcloth, rub them dry, loosening the skins. You can pop the chickpeas easily out of their skins now.
- Whisk the spices together in a bowl. Toss with the chickpeas, coating evenly.
- Spread in single layer on a lined baking sheet. Bake for 30-35 minutes, until crispy.
- Let cool completely before storing in an airtight container at room temperature.
**If you are using a pumpkin spice blend, then use 1½ tsp for 1 can of chickpeas.