New York City has a zillion charms, but it may not be the ideal place to celebrate Halloween. Where do you display your jack-o’-lantern if you live in an apartment with no porch? A little defect like this was not going to keep my family from carving scary faces into pumpkins.
Some years my mom would get ambitious and turn the pumpkin seeds into a snack. It was a lot of work. We had to separate the seeds from the fibrous pulp, wash them thoroughly, then dry them on towels before we roasted them.
The finished product was wonderful: nutty, chewy, salty, seasonal. I missed them!
So this year, with Halloween looming, I decided to cast toasted pumpkin seeds as the star of a healthy snack mix. A delight for young or old, it makes a great afterschool treat, or an appetizer at a Halloween party.
Finding the best way to toast the seeds took several trials. Sauteing them in a skillet on top of the stove produced the most succulent result.
This recipe pairs the pumpkin seeds with a fellow good-for-you all-star: chickpeas. Just dry them, toss them with a bit of oil (and spices, if you’d like), then bake them in a 400 degree oven for 25 to 35 minutes.
I rounded out this snack mix with dried cranberries and nuts. But any one of your favorite dried fruits would do, including cherries, apricots and raisins.
As for the seasoning, extra-virgin olive oil and salt comprise a simple and tasty accent. But depending on the occasion and guests, you could jazz it up, adding curry powder, smoked paprika or dried rosemary.
Start to finish: 1 hour 15 minutes (20 minutes active)
Makes about 3 cups
15-ounce can chickpeas, drained and rinsed
2 tablespoons olive oil, divided
2 teaspoons spice blend, such as curry powder, garam masala, chili powder, divided (optional)
Kosher salt and ground black pepper
13/4 cups raw pumpkin seeds, cleaned and drained, but not patted dry
3/4 cup dried cranberries, dried cherries, raisins, or a mix
3/4 cup unsalted raw or roasted pistachios, peanuts, almonds or cashews
Heat the oven to 400 degrees.
Dry the chickpeas thoroughly by spreading them on a large plate and patting them dry with kitchen towels. Transfer to a bowl, then toss with 1 tablespoon of the oil, 1 teaspoon of the spice blend, if using, and salt and pepper to taste. Once the chickpeas are evenly coated, transfer them to a baking sheet and spread them in a single layer.
Bake on oven’s middle rack until golden and crispy, 25 to 35 minutes, shaking the tray to toss after the first 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl.
Reduce the oven to 300 degrees.
Arrange the pumpkin seeds in a single layer on the sheet pan. Bake on the oven’s middle rack for 10 minutes.
After the pumpkin seeds have baked, in a large skillet over medium, heat the remaining tablespoon of oil. Reduce the heat to medium-low, add the pumpkins seeds and cook, stirring, for 7 to 10 minutes. Add the remaining teaspoon of spice blend, if using, and salt and pepper to taste. Continue to cook, stirring, until the pumpkin seeds are golden and crispy, another 3 to 5 minutes.
Transfer the seeds to the serving bowl. Add the cranberries and pistachios and toss well.