Soak 4c. of dry chickpeas overnight (or up to 24 hours), along with 1 1/2 t. baking soda.  In the morning, drain and rinse them very well.  Put them back into the pot and cover with water.  Bring water and beans to a boil, then turn to low and cook until tender.  Drain chickpeas, rinse with cool water, then dry them a bit.  Split them between two 1/2 sheet pans and toss each half of the chick peas with 2T. coconut oil (4T total).  Put into a 375 degree oven for 30 min to 1 hour, until browned and splitting open a little.  I stir them about 5-10 minutes into the baking in order to make sure all the coconut oil is evenly distributed.

While they are cooking, make your topping by melting 1/2- 3/4c maple syrup, 2T. pumpkin pie spice, and 3T. butter until it is all incorporated.

Once they look like this, they are ready to come out and be coated with the sweet, spiced maple syrup.

Put them into a bowl and drizzle the maple syrup mixture over them, stirring to coat evenly.

Pop them back onto the tray and into the oven for another 10 minutes.  When they are browned and gorgeous, they are ready to take out.  Cool and serve!

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