CRISPY ROASTED CHICKPEAS WITH MOROCCAN SPICES
How to make Crispy Roasted Chickpeas with Moroccan Spices
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- 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.
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