It’s Pumpkin Spice Season people!

With that in mind, I am thrilled to be able to share with you a very special recipe from a colleague and friend  Danielle Rancourt. 

A Sudbury native, Danielle came up with this recipe for Wild Northerner Magazine  

You can find the magazine online here -> m.ag/yL4Q ( shortened URL) 

If you like what you see here, head on over to page 42 of the magazine for more of her amazing creations and some very cool pumpkin-related nutrition information 

Crunchy Honey Pumpkin Chickpeas

1x 15oz can chickpeas

1 tbsp (14g) coconut oil, melted

2 tsp pumpkin pie spice

1 tsp (7g) honey, drizzled

Directions

Drain and rinse chickpeas. Pat dry with a paper towel and continue to let dry for at least 30 minutes. Preheat oven to 400F. Bake for 40-60 minutes (moving the chickpeas around halfway) or until crunchy. Transfer to a medium bowl immediately and mix with coconut oil, honey and pumpkin pie spice. Enjoy right on the same day (highly recommended) or store in an airtight container. Great finger food for get-togethers!