Pumpkin Spice Chickpeas

Clearly I am on a roll... I have been eating pumpkin spice again thanks to Sarah of Peas and Thank You's Pumpkin Spice Chick Peas, which I've made twice now. They are easy and addictive with their crisp exterior and slightly sweet flavor. For my second batch I added a bit of cayenne pepper and halved the maple syrup to up the savory factor. We'll see what happens next time.

To keep things simple, this time I also just mixed my salad (spinach, carrot shreds and a little bit of cheddar cheese) in the bowl I mixed the chickpeas in prior to roasting them. I only needed a touch more apple cider vinegar, salt and pepper to have it ready for the finished chickpeas. No waste and no extra bowl...also not vegan...but we'll tackle that some other time. The sweet and savory combo can't be beat.

Mama Pea's Pumpkin Spice 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

1. Preheat the oven to 350 degrees Fahrenheit. Place all ingredients in a mixing bowl and stir them until evenly coated.
2. Line a baking sheet with aluminum foil (for easy clean-up) and spray it with olive, canola or another oil.
3. Place the baking sheet in the oven for 25 minutes. Be sure to wiggle them periodically to encourage even crispness.