Vegan
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Pumpkin Pie Spiced Chickpeas

Now look here, I know I’ve taken the piss out of the pumpkin spice craze in my time. But I’m growing as a person every day and this months personal growth just happens to include the acceptance – nay, embracement – of autumns most popular spice mix.

If you really want to just get right into autumn, really get in there, but don’t want to drink gallons of hot chocolate and eat far too much cake, this recipe has got your back.

It’s the best of both worlds, really. A teenie little bit sweet, crack-level (I presume, I’m more of a heroin girl myself) (kidding) addictive and yet, not too bad for you at all.

Pumpkin Pie Spiced Chickpeas

I guess what I’m really trying to say here is, please don’t hate me for succumbing to pumpkin spice. It was only a matter of time, we all knew it.

I made a batch of the spice mix as described in this recipe. If you can’t be arsed to click on that, it’s 3 tbsps ground cinnamon, 2 tsps ground ginger, 2 tsps ground nutmeg, 1.5 tsps ground allspice, 1.5 tsps ground cloves.

These chickpeas need just a tablespoon of that, what you do with the rest of it is up to you. I suggest cookies and I speak from experience – trust me (and the rest of the Internet) on that one, they’re particularly excellent.

I can’t be 100% sure of how long your oven will take to make chickpeas crunchy. Personally, I have to have mine in there at Gas Mark 4 for well over an hour, but my oven is a little bitch so I’m suggesting you check after 45 minutes.

These make for an extremely badass snack.

1 can of chickpeas, drained and rinsed
1 tsp pumpkin spice mix
1/2 tsp dark soft brown sugar
1/4 tsp salt
1 tbsp oil (a nut oil would be great if you have it, but anything will do really)

  1. Heat your oven to Gas Mark 4 (conversions here) and line a baking tray.
  2. Mix the chickpeas with the oil, spice, salt and sugar in a bowl until they’re evenly coated then tip them onto the baking tray, making sure they’re nicely spread out.
  3. Roast in the oven for 45 to 90 minutes, check every quarter of an hour after 45 minutes to see if they’re crunchy yet!
  4. Store in an airtight container for.. about a week.. probably

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Pumpkin Pie Spiced Crunchy Chickpeas

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7 Comments

  1. fulltothebrum says

    I had my first PSL of the season and had forgotten how super sweet they are. Still, this sounds pretty amazing (and not nearly as sickly) so I’ll give it a try.

  2. These sound super delicious and I totally plan to try them! Not that it’s exactly a hard and fast recipe type of recipe, but I just wanted to check if you used a teaspoon or a tablespoon of the spice mix – in the description you say tablespoon but in the recipe it’s teaspoon. Probably a personal taste thing but, y’know, sometimes I’m a stickler about these things πŸ™‚

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