Roasted Chickpeas and Pecans with Bacon and Maple Syrup

Chickpeas with bacon 1024x685 Roasted Chickpeas and Pecans with Bacon and Maple Syrup

This is all Sue‘s genius. She discovered that chickpeas, being as benign in flavour as they are, are more than happy to soak up some bacony goodness and sticky maple sweetness. Never considered beans for breakfast? Think again! Oh the potential of a roasted chickpea.

We’re in Vancouver tonight, having flown in to Abbotsford to teach a class at Lepp Farm Market.

Airplane Wing Roasted Chickpeas and Pecans with Bacon and Maple Syrup

Don’t you love Instagram?

Tomorrow we’ll do more cooking with beans on TV and then do a cooking demo at the Wellness Show on Friday. (Because beans are so good for you and all.) In between, the plan is to walk the sea wall, go to Bao Bei and L’Abbatoir, see some businessy people for overpriced drinks and do lots of poking about Vancouver, which is after all such a poke-aboutable city. And because we’re both sans kids, we may even stroll through the VAG without having to hush anyone or worry about light saber moves knocking down a priceless piece of art.

So those roasted chickpeas up there we made in our class, and it occurred to me that I haven’t shared them with you yet, and that maybe I should.

Roasted Chickpeas and Pecans with Bacon and Maple Syrup

1 cup (250 mL) cooked chickpeas, or 1/2 19 oz (540 mL) can, rinsed and drained
2-3 slices bacon, diced
a handful of broken pecans
1/4 cup maple syrup
light sprinkling of sea salt

Preheat the oven to 325°F. Spread the chickpeas and bacon over a parchment lined baking sheet. Bake, stirring once or twice until bacon is starting to brown, and most of the fat has been rendered, about 30 minutes.

Increase the oven temperature to 400°F, and add the pecans. Roast for 5 minutes, and add the maple syrup. Toss well, and return to the oven for another 3-4 minutes. The maple syrup should be thickened and bubbling. Sprinkle lightly with sea salt, and allow to cool somewhat before eating.

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February 15 2012 10:34 pm | beans and breakfast

8 Responses to “Roasted Chickpeas and Pecans with Bacon and Maple Syrup”

  1. bellini on 16 Feb 2012 at 5:28 am #

    These sound wonderful. My daughter has been looking for the perfect chickpea recipe since her epic first try fail.

  2. Heidi M on 16 Feb 2012 at 9:30 am #

    I wish I had paid more attention! I was at Lepp Market yesterday (Feb. 15)
    Walking in the door and the first whiff immediately takes me back to Amish country in P.A.
    (do you go a bit further and have lunch at the Tea Shop at Old Clayburn Village?)
    Heidi

  3. Laurie from Burnaby on 16 Feb 2012 at 3:04 pm #

    Have a wonderful trip, and see all you want to see here. Sorry about the weather. I’ll have to try the recipe, it looks enticing

  4. Jennifer on 16 Feb 2012 at 5:01 pm #

    These are amazing. I made a double batch at a breakfast recently and they went fast! Thanks!

  5. Doula AJ on 17 Feb 2012 at 8:39 am #

    Your wonderful new cookbook finally arrived yesterday and I was literally salivating over this recipe! Can’t wait to make it…

  6. JulieVR on 17 Feb 2012 at 9:09 am #

    So good to hear! Thank you!!

  7. Mary on 17 Feb 2012 at 3:24 pm #

    Hi! I love your site and I’m a big fan of yours. Regarding your lower fat brownies, I was wondering if I could substitute a whole egg for the 2 egg whites (it would just be more convenient). And can I also substitute whole wheat flour for the 1 cup of flour? Thanks.

  8. akajb on 18 Feb 2012 at 7:55 pm #

    How long would these last (assuming they aren’t all eaten right away)?

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