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Roasted Chickpeas and Pecans with Bacon and Maple Syrup


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1 cup (250 mL) cooked chickpeas, or 1/2 19 oz (540 mL) can, rinsed and drained

23 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.