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Crispy Chickpeas with Moroccan Spices




Source of Recipe


Low Carb South Beach


Recipe Introduction


Very adaptable recipe. Season away at will!


List of Ingredients




1 can chickpeas (garbanzo beans)
1 T 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
pinch of ground cloves

Recipe



Prehat oven to 350F.

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.


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.