I loved the idea of candied chickpeas and these Spiced Candied Chickpeas have all of the flavors of fall. My idea was to use these as “croutons” on my Harvest Salad with Pumpkin Spice Vinaigrette.
I rinsed and drained the chickpeas (be sure to soak overnight if you are using dried chickpeas). You can peel the skins (or not), I will leave this up to you. Peeled chickpeas make a cleaner end product. That being said, it is somewhat time-consuming to do.
For the seasoning, I used the components of pumpkin pie spice. Cinnamon, nutmeg, ginger, allspice. I added a bit of salt along with a tsp of oil. For the sweetness, agave and coconut sugar, but you could use any sugar for this recipe. Toss well and using a slotted spoon, drain well and transfer to a lined baking sheet. This will keep them from sticking. Baking time may vary but you want them crunchy on the outside and not soft on the interior. Take care not to burn.
Cool before serving. That sugar mixture can be very hot. Serve by themselves as a snack or as I did, as croutons for my Harvest Salad 🙂