Preheat oven to 400 degrees F. Drain and rinse the chickpeas. Put chickpeas in a mixing bowl and add 1 tsp. pumpkin pie spice and 1 packet stevia.
Mix until all chickpeas are covered with spice mixture.
Pour chickpeas on a cookie sheet that has been sprayed with non-stick spray (I use coconut oil). Place in oven for 20-25 minutes, stirring half way.
Now the important part: As soon as these are done, you will need to spray them again lightly with coconut oil or your non-stick cooking spray and coat with additional teaspoon of pumpkin pie spice and stevia packet. The oil will help ensure that the spices stick to the chickpeas.
How do you know these are done? They will shrink significantly and all the moisture will be removed, If you taste test one, it should be crunchy. I often make these then turn off the oven and let them sit an additional 5-7 minutes in hot oven so that all the moisture has been removed.
Wait until you are done cooking to add the extra pumpkin pie spice and stevia as you want the flavor to be prominent. Leave the chickpeas on the cookie sheet for a few minutes to cool before putting away if you can, to ensure they will all be crunchy!
Roasted Pumpkin Pie Spiced Chickpeas
Amount Per Serving
Calories 98Calories from Fat 9
% Daily Value*
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.