CRISPY ROASTED CHICKPEAS WITH MOROCCAN SPICES
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
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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