Roasted Pumpkin Pie Chickpease

• 1 (15 ounce) can chickpeas, drained and rinsed well (garbanzo beans)
• 1 tablespoon vegetable oil
• 2 teaspoons pumpkin pie spice
• 1 tablespoon erythritol or 1 tablespoon sugar
• 1 tablespoon pumpkin butter

1. Preheat oven to 375°F.
2. First, drain and rinse the chickpeas.
3. Dry them off very well with a few paper towels.
4. Do not skip this step.
5. I'm watching you.
6. Then place them in a medium bowl.
7. In a small bowl mix together the oil and the pumpkin pie spice.
8. Drizzle over the dried chickpeas, and toss to coat evenly.
9. On a baking sheet lined with parchment paper, spread out the chickpeas and bake at 375 F for 20 minutes.
10. Once the time is up, place the chickpeas back into the medium bowl and coat with the sugar and pumpkin butter.
11. Scatter them back onto the baking sheet and continue to bake for 15 minutes.
12. Allow them to cool before eating.

chickpeas, vegetable oil, pumpkin pie spice, erythritol, pumpkin butter

Taken from www.food.com/recipe/roasted-pumpkin-pie-chickpease-518811 (may not work)