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Crispy Roasted Chickpeas with Moroccan Spices


(Inspired by a recipe from The South Beach Diet Cookbook and the Moroccan Spice Mix from Fine Cooking Magazine.)

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Rate this recipe 4.4/5 (14 Votes)


  • Spice Mix:
  • 1 can chickpeas (garbanzo beans)
  • 1 Tbsp. olive oil
  • 1/4 - 1/2 tsp. Moroccan Spice Mix
  • Salt to taste (I used about 1/4 tsp. kosher salt)
  • 2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/2 tsp. chile powder (I used Ancho chile powder from Penzeys)
  • 1/2 tsp. sweet paprika
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground ginger
  • 1/8 tsp. cayenne pepper (recipe called for a pinch ground cloves, which I did not have)


Adapted from


Step 1

Preheat oven to 350 F. (I was making this in my favorite Oster Toaster Oven, If you're using a regular oven, I'd double the recipe and use a large cookie sheet.)

Drain garbanzo beans into a colander and rinse well with cold water until no more foam appears. Let beans drain for 5-10 minutes, then pat dry with a cloth of paper towel if they still look wet.

While beans drain, make spice mix. (This is great on many veggies, so make the full amount and store in a glass jar.)

When beans are well drained and dried, toss with olive oil, spice mix, and salt. Arrange in single layer on baking sheet. Roast 40-50 minutes, or until they are slightly browned and make a rattling sound when you shake the baking sheet. (I roasted these for 50 minutes, but next time I would take them out a tiny bit sooner.) Serve warm or let cool.

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