Roasted Chickpeas with Pumpkin
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite fall recipes because it's incredibly simple yet feels fancy enough for guests. I roast chickpeas with fresh pumpkin and warm spices like cinnamon and sage, creating a dish that's both comforting and elegant. The whole thing comes together in under an hour, making it perfect for busy weeknights. Chickpeas are packed with fiber and protein, keeping you satisfied long after you've finished eating. Best of all, most of these ingredients are pantry staples, so you'll spend very little money while impressing everyone at your table.
Ella x
Ingredients
- 2 canscanned chickpeas(drained and patted dry)
- 355 mlpumpkin puree
- 3 tablespoonsolive oil
- 1 teaspoonsmoked paprika
- ¾ teaspoonground cumin
- ½ teaspoonground cinnamon
- ½ teaspoongarlic powder
- ¾ teaspoonsea salt
- ¼ teaspoonblack pepper
- 710 mlfresh pumpkin(cut into 0.75-inch cubes)
- 1 tablespoonmaple syrup
- 6fresh sage leaves(chopped)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
Tip: Using parchment paper prevents sticking and makes cleanup easier.
- 2
In a small bowl, combine smoked paprika, cumin, cinnamon, garlic powder, salt, and black pepper to create your spice blend.
Tip: Mixing spices together ensures even distribution throughout the dish.
- 3
Pat the drained chickpeas thoroughly dry with a clean kitchen towel to remove excess moisture, which helps them crisp up during roasting.
Tip: Dry chickpeas are essential for achieving a crispy exterior.
- 4
On the first baking sheet, toss the dried chickpeas with 1.5 tablespoons of olive oil and half of the spice blend, then spread in a single layer.
Tip: Don't overcrowd the pan; chickpeas need space to roast evenly.
- 5
On the second baking sheet, combine the pumpkin cubes with the remaining 1.5 tablespoons of olive oil, remaining spice blend, and maple syrup, tossing gently until coated.
Tip: The maple syrup adds caramelization and depth of flavor to the pumpkin.
- 6
Place both baking sheets in the preheated oven and roast for 25-30 minutes, stirring the chickpeas halfway through cooking (the pumpkin can be stirred once as well).
Tip: Stirring ensures even browning and prevents burning on one side.
- 7
The chickpeas are done when they're golden brown and crispy, and the pumpkin should be tender with slightly caramelized edges.
Tip: Remove chickpeas earlier if they brown too quickly to prevent burning.
- 8
Transfer both the roasted chickpeas and pumpkin to a large serving bowl and toss together gently, then sprinkle the fresh chopped sage on top.
Tip: Adding fresh sage at the end preserves its aromatic qualities and adds brightness.
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