This recipe is for roasted pumpkin chickpeas. You can eat them by the handful for a nutritious snack or, as I recently discovered, you can put them in greek yogurt with almond butter and enjoy them for breakfast!
Recipe: Serves 2
Drain 1 can of chickpeas and roll them around on a towel to absorb moisture.
Pour them into a bowl and add 1/2 tsp vanilla, 1 tsp of canola oil, and 3 tbsp pumpkin. Stir them so that they are all coated. Add in 1 tsp cinnamon, 2 tsp pumpkin pie spice, and 1 tsp maple agave nectar. Stir, but not hard enough to break the peas!
If you can, let them sit for an hour or more to absorb the flavors.
Preheat the oven to 425. Lightly spray a baking sheet with canola oil (or perhaps you could just use foil?).
Spread the chickpeas evenly over the baking sheet. Try to make the layer only 1 chickpea deep. There will be pumpkin clumps and chunks!
Bake for 25 minutes. Take them out and stir them 2-3 times during the 25 minutes to ensure even crisping!
Chickpeas * 1 cup contains 164% of your daily needed molybenum, 85% of your manganese, 70% of your folate, 20 grams of fiber, and grams of protein! Molybenum is important because the body uses it to detoxify sulfites. These sulfites come from preservatives, including prepared foods like a restaurant salad bar! Because of their high fiber content, chickpeas can lower cholesterol, keep you fuller for longer, and prevent a blood sugar spike.
Pumpkin * one half cup contains 400% of your daily needed vitamin A! Also has lots of vitamin C and fiber!