Crispy Roasted Chickpeas with Moroccan Spices
By á-49368
(Inspired by a recipe from The South Beach Diet Cookbook and the Moroccan Spice Mix from Fine Cooking Magazine.)
Ingredients
- 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)
Preparation
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.
You'll also love
-
Good Eats Roasted Turkey 4.4/5 (14 Votes) -
Baked Margarita Spaghetti Squash 4.4/5 (14 Votes)
You'll also love
-
Banana Rum Cake with Captain... 4.4/5 (14 Votes) -
Skillet Huevos 4.5/5 (8 Votes)