Total Time
1hr 35mins
Prep 1 hr 15 mins
Cook 20 mins

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Ingredients Nutrition

  • 15 ounces can chickpeas, drained and rinsed
  • 2 tablespoons olive oil, divided
  • 2 teaspoons curry powder, garam masala, chili powder, divided (optional)
  • kosher salt & fresh ground pepper
  • 1 14 cups raw pumpkin seeds, cleaned and drained, but not patted dry
  • 34 cup dried cranberries, dried cherries, raisins
  • 34 cup roasted pistachios, peanuts, almonds or 34 cup cashews

Directions

  1. Heat the oven to 400 degrees.
  2. Dry the chickpeas thoroughly by spreading them on a large plate and patting them dry with kitchen towels. Transfer to a bowl and toss with 1 tbsp of oil, 1 tsp of the spice blend. If using, the salt and pepper to taste.
  3. Once the chickpeas are evenly coated, transfer them to a baking sheet and spread in a single layer. Bake on oven' s middle rack for 25-35 mins or until golden. Shake the sheet midway to toast other side.
  4. Reduce heat to 300.
  5. Arrange pumpkin seeds on the baking sheet and bake for 10 minutes.
  6. .after toasted place pumpkin seeds in a fry pan over med heat with remaining tbsp oil. Stir 7-10 mins and add remaining seasoning mix.
  7. Cook until crispy.
  8. Transfer the seeds to the serving bowl. Add cranberries and pistachios and toss well.