Tuesday, December 27, 2011

Bacon Maple Pecan Roasted Chickpeas

Maple Pecan Bacon Roasted Chickpeas

Beans for breakfast? You bet.  This recipe caught my eye when I flipped through Spilling the Beans, and I quickly resolved to make it Christmas morning.  Served with buttery croissants, oranges, and hot cups of coffee, it was delicious.  I also made some a light dinner with a salad a few days later when I discovered the leftovers in the fridge.  Sweet, salty, and so delicious, this recipe makes a decadent snack.

I chose to double the original recipe because I'm a little greedy.

Adapted from Spilling the Beans

One 19 oz can of chick peas, drained and rinsed
6 slices of bacon
1/2 cup maple syrup
2 handfuls of broken pecans

Pre-heat oven to 325 F

On a parchment paper lined baking sheet, roast the chick peas and bacon for 30 minutes, or until bacon starts to brown a bit.  Increase the oven temperature to 400 F.  Add the pecans and stir, then put the pan back into the oven for about 5 minutes more.  Drizzle the maple syrup over all, stirring.  Don't worry if it looks like a lot, it will be tasty. Trust me!

Put the pan back in the oven and let the maple syrup bubble and glaze the bacon, pecans, and chick peas, which should take about 5-8 minutes.  Remove from the oven, stir, and let cool a little before you serve.

Makes about 3 cups
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