Best Crispy Roasted Chickpeas With Moroccan Spices Recipes

MOROCCAN SPICED ROAST CHICKPEAS

Moroccan Spiced Roast Chickpeas image

Satisfy your need for crunchy, savory snacks in only 100 nutrient-packed calories with these tasty Moroccan spiced chickpeas. Make extra spice mix, as it can double as a rub for ribs, chicken or roasted vegetables.

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 10

Ingredients

One 15.5-ounce can low-sodium chickpeas, drained and rinsed
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon light brown sugar
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon paprika
1/4 teaspoon kosher salt

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Pat the chickpeas dry between two paper towels then place on the baking sheet. Drizzle with the olive oil then roast the chickpeas in the middle of the oven, tossing every 15 minutes, until deeply golden, dry and crunchy, 40 to 45 minutes.
While the chickpeas roast, prepare the spice mixture: combine the cumin, brown sugar, cayenne, cinnamon, garlic, ginger, paprika and salt in a medium bowl. Mix until the color is uniform. As soon as the chickpeas come out of the oven, toss with the spice blend. Serve warm or at room temperature.

CRISPY ROASTED CHICKPEAS WITH MOROCCAN SPICES

Crispy Roasted Chickpeas With Moroccan Spices image

This is a great mid-afternoon snack by itself or sprinkle them on a salad or add some nuts. I used garbanzo beans from my freezer I cooked earlier and tripled the recipe so I'd have extra on hand. Kalyn says garbanzo beans are one of the world's healthiest foods--one of the highest protein levels in plants and also a low-glycemic food. Roasted chickpeas are eaten in Turkey as a snack called Leblebi. This recipe came from Kalyn's Kitchen--the Moroccan Spice Mix is from Fine Cooking Magazine. Kalyn keeps Moroccan Spice Mix on hand to flavor veggies as well.

Provided by AmyZoe

Categories Lunch/Snacks

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 13

Ingredients

16 ounces garbanzo beans
1 tablespoon olive oil
1/4-1/2 teaspoon moroccan mixed spice
1/4 teaspoon salt (to taste)
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon sweet paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
1 pinch ground cloves

Steps:

Preheat oven to 350.
Drain garbanzo beans into a colander and rinse well with cold water until no more foam appears. Let beans drain for 5 to 10 minutes, then pat dry with a cloth or 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 a single layer on a baking sheet.
Roast 40 to 50 minutes or until they are slightly browned and make a rattling sound when you shake the baking sheet.
Serve warm or let cool.

Nutrition Facts : Calories 43.4, Fat 1.3, SaturatedFat 0.2, Sodium 123.1, Carbohydrate 6.8, Fiber 1.4, Protein 1.5

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