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.)
Photo by Lesley W.
Adapted from kalynskitchen.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from kalynskitchen.com

Ingredients

  • 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)

  • Spice Mix:

  • 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)

Directions

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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