Pumpkin Cinnamon Roasted Chickpeas

I’m usually starving when I finish running. It could quite possibly be because I leave the house rarely eating breakfast before I go, I know it’s a bad habit. It could also be that I spend 60+ minutes in my own head, all those random thoughts bouncing around as I zone out along the strand. Well today was no different: The idea of a “healthy” snack in combination of my favorite season [FALL] led to this:


Pumpkin Cinnamon Roasted Chickpeas

1 can chickpeas, rinses and towel dried
1 ½ Tbs olive oil
1 Tbs cinnamon
1 tsp pumpkin pie spice
½ tsp nutmeg
1 tsp agave
(1 tsp brown sugar, optional)

Preheat oven to 375.
Line baking pan with tin foil.
In a medium bowl toss the chickpeas with olive oil
Sprinkle and stir all the seasoning, to ensure evenly coated.
Spread evenly on baking pan.
Cook about 45 minutes.



Spicy Roasted Chickpeas

spicychickpeas2 cans chickpeas, drained and rinsed
3 Tbs Extra Virgin Olive Oil
1 Tbs cayenne pepper
1 tsp chili powder
1 tsp paprika
pepper and sea salt, to taste

Heat oven to 400 degrees.
Line a baking pan with tin foil.
Toss peas in bowl with olive oil, ensuring all are coated evenly.
Sprinkle on spices and continue to toss or stir to make sure all the chick peas will be perfectly seasoned.
Spread pea in one layer on baking sheet.
Bake 30-40 minutes, until dry and crispy.  Allow to cool before storing in an air tight container.