Monday, October 20, 2014

Guest Post - Pumpkin Spice Roasted Chickpeas

Happy Monday! I'm done with the first week of my trip and actually managed to get in a little sightseeing before leaving Jakarta.


While it's been in the high 90s and super humid here in Jakarta, it's still October and that means one thing to me--pumpkin! So to satisfy my fall flavor craving, I have a great recipe for you today courtesy of Andy, Creative Web Producer and Founder of Plum Deluxe.

Plum Deluxe is an online community fostering a national conversation about mindfulness and self-care, encouraging individuals to create moments that matter with friends and family - whether that's hosting a dinner party, going to a yoga class, or just improving their daily routines. Pretty cool, right? Oh and in addition to founding his own business, Andy also makes his own snacks! How much more awesome could he get?
"Let’s get the confessionals right out of the way first: I’m a snacker. I snack a lot. A lot. 
The problem for me, so many supermarket snacks have so much junk, it almost ruins the experience for me. So I’ve been trying to whip up my own favorite snacks so I can cut back on my tortilla chip addictions. 
My favorite thus far – and, my friends, the easiest by far – is roasted chickpeas. Chickpeas (or garbanzo beans, basically the same thing) are nutritious, delicious, and inexpensive to purchase. Blasting them in the oven for a short period and giving them a dusting of your own blend of sweet or savory flavoring is far better for you than sugary snacks. The downside? You’ll likely devour these as quickly as an ice cream sundae on a hot summer day. 
Today I want to share my latest and greatest chickpea nirvana: pumpkin spice chickpeas.
Pumpkin Spice Roasted Chickpeas 
Note: you can easily double or triple this recipe, or customize the topping to suit your current cravings. 
Ingredients: 
  • 1 can garbanzo beans 
  • 1 tablespoon salt (half for prep, half for final coating) 
  • 2 tablespoons olive oil (half for prep, half for final coating) 
  • 1 tablespoon, pumpkin pie spice 
  • ½ tablespoon, brown sugar 
Preparation: 
Preheat oven to 400F. 
Drain chickpeas from the can. Removing the skins is optional – they will tend to flake off during the roasting process, but I like to run the chickpeas under cold water and give them a good shake to remove loose skins. 
Strain and dry off chickpeas to remove any excess liquid, then spread evenly on a baking sheet. Brush with olive oil to prevent burning. Sprinkle salt over top (less is more, but I like just a pinch) and roast in oven for 30 minutes or until chickpeas are golden brown on top. 
When done, pull chickpeas out of oven and let them cool on the tray for 5 minutes or so. While waiting, combine ½ teaspoon olive oil, pumpkin pie spice, and (optional) pumpkin puree in a small bowl to create a paste. Pour chickpeas into a large bowl, add your pumpkin spice paste, and using a spatula, stir to coat chickpeas thoroughly. 
These taste amazing piping hot! When cool transfer to a glass jar or airtight container. Best enjoyed with 3-4 days."

Mmm thanks for sharing, Andy! I can't wait to get back to my oven to make these! 

For more fun recipes and ideas for making moments that matter, visit Andy over at Plum Deluxe – you’ll find all of his recipes online here.

8 comments:

  1. Interesting, thanks for sharing the recipe! I've never thought to do roasted chickpeas with a sweet seasoning. It sounds delicious.

    ReplyDelete
    Replies
    1. I know I've never made them either! Looking forward to trying it!

      Delete
  2. Thanks Chaitali! Just olive oil and salt is great, but I like playing around with spices and a hint of sweet - honey and rosemary is another that works well too.

    ReplyDelete
    Replies
    1. Honey and rosemary?! That sounds awesome! Thanks again :)

      Delete
  3. Replies
    1. I know I really want these now! Guess I just have to wait until I get back and have my kitchen. Sigh. #firstworldproblems

      Delete
  4. This looks so yummy!! Great guest posts Amanda.

    ReplyDelete
    Replies
    1. Thanks Jenny! Glad you are liking them!

      Delete