Salty, sweet, crunchy….have I got your attention? These little treats have it all. Just in time for fall, I decided to add in a little pumpkin pie spice to my roasted garbanzo beans recipe. These are a great kid treat too! I keep some in my work bag in times of need (when there is no break in sight!).
Salty, sweet, crunchy....have I got your attention? These little treats have it all. Just in time for fall, I decided to add in a little pumpkin pie spice to my roasted garbanzo beans recipe.
- 1 cup dried garbanzos
- 2 cups filtered water
- 4 Tbsp coconut oil, plus more for greasing a cookie sheet
- 5 Tbsp coconut sugar, divided
- 3 Tbsp pumpkin pie spice
- 2 tsp sea salt
1. Preheat oven to 400°F.
2. Soak beans in filtered water overnight.
3. Drain beans and put into a saucepan.
4. Cover with water until they are completely submerged.
5. Simmer until tender, about 45 minutes.
6. Drain beans in a mesh strainer.
7. Oil cookie sheet with coconut oil.
8. Mix the rest of the coconut oil, 3 Tbsp of the coconut sugar, salt and the pumpkin pie spice in a bowl.
9. Pour beans into spice bowl and stir until they are well coated, you might need to add a little more spice depending on how much flavoring you like.
10. Spread evenly on a prepared cookie sheet and bake for 30 minutes.
11. Keep a close eye on them and a close eye on the temperature of your oven! If it's not hot enough they will be mushy. If it's too hot, they will turn into little rocks.....so after 30 minutes check them frequently until they are crispy but not burnt (the color is darker in the photo below because of the coconut sugar, they are not burnt).
12. Put them into another bowl, sprinkle with the rest of the coconut sugar and toss.
13. Serve immediately or store in a glass container in the fridge, they will last about two weeks in the fridge.