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!).
Pumpkin Spiced Roasted Garbanzo Beans
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.
Ingredients
- 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
Instructions
1. Preheat the oven to 400°F.
2. Soak beans in filtered water overnight.
3. Drain beans and put them 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 a 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.
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9 Replies to “Salty, Sweet, and Crunchy Pumpkin Spiced Roasted Garbanzo Beans”
Do they stay crunchy when stored?
Yes, I keep them in the fridge
I’ll have to try this one then! (The last recipe of pumpkin spied roasted garbanzo beans that I tried did not stay crunchy. Immediately after they cooled, they were crunchy and delicious, but within an hour, they were becoming mushy.)
You don’t say when to add the salt.
Oops, I just fixed it. Thanks!
Do you think you could use canned garbanzo beans? I’m not sure where to get dried ones.
They don’t work as well, but if that’s all you have then go for it. Dry them out a bit first. Drain and let sit for a while.