Crispy Roasted Chickpeas with Moroccan Spices


    • 1 Can Chickpeas (Garbanzo Beans)
    • 1 Tbs Olive Oil
    • 1/4 - 1/2 Tsp Moroccan Spice Mix
    • Salt to Taste (I Use ~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 Ground Cloves


    • Preheat oven to 350 degrees F. Note: 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 about 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 shaking the baking sheet. Serve warm or let cool.