Pour the chickpeas out of the can into a strainer and rinse.
Place them onto a paper town to drain.
Pour the chickpeas onto a pan sprayed with coconut oil.
Spray the chickpeas again with coconut oil and place them into the oven.
Set the cool oven to 400 degrees
Set the timer for 10 mins.
The total cook time for these chickpeas is 40 minutes.
You’ll take them out every 10 mins to toss so they roast evenly.
The last 10 mins you’ll add the almonds, pumpkin seeds & spicy maple glaze. If you added the almonds & pumpkin seeds in too early, they’ll burn.
While the chickpeas roast, measure the maple syrup, melted coconut oil and spices into a small mason jar or jar with a lid.
Shake it up and you’re done.
Get out your pumpkin seeds and almonds and measure out how much you need.
Set aside.
After 30 minutes, take out your chickpea pan, dump the almonds and pumpkin seeds into the pan, and pour the glaze over the mix.
Coat everything really well.
Place this back into the oven for 10 mins.
Take the mixture out, mix up the pan and place it back in the oven after you have turned it off. Let this “cool” in the still hot oven for at least an hour.