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Kalyn's Kitchen

Crispy Roasted Chickpeas (Garbanzo Beans) with Moroccan Spices

Crispy Roasted Chickpeas (Garbanzo Beans) with Moroccan Spices are a low-glycemic snack that’s loaded with flavor! And these tasty roasted chickpeas are also easy to make, gluten-free,  dairy-free, vegan, and South Beach Diet friendly! Use Dried Beans to find more recipes like this one.

Click here to PIN Crispy Roasted Chickpeas with Moroccan Spices!

Roasted Chickpeas with Moroccan Spices found on KalynsKitchen.com

If you were hanging around this blog during November, you may recall me raving about the Moroccan Spice Mix recipe I found in Fine Cooking Magazine. I tried the mixture on butternut squash, then on carrots, absolutely loved it, and promised more Moroccan spice roasted veggies to come. Recently when I saw a recipe for Crispy Roasted Chickpeas in The South Beach Diet Cookbook my tastebuds started imagining how great those crispy chickpeas (also called garbanzo beans) would taste with just a hint of that Moroccan spice mix, and that’s how this recipe was born.

The chickpeas are delicious just like you see them in the photo, but for a lower-carb party appetizer I love to make these and mix the hot chickpeas with an equal amount of nuts.  That’s a combination that will disappear pretty quickly on the buffet table.  (The chickpeas are best the day you make them, so if you’re only making them for a few people do half the can and freeze the rest of the can of chickpeas.)

I’ve been a card-carrying member of the Garbanzo Bean Fan Club for quite a while now, but this way of eating them, roasted at a high temperature until they’re fairly dry and crispy, was completely new to me. What a fantastic snack food this is, great to nibble on for a mid-afternoon break, or perfect to serve with drinks. I found out after I started writing this post that roasted, spiced chickpeas are often eaten in Turkey as a snack called Leblebi.

Of course garbanzo beans are nutritious enough to be classed as one of The World’s Healthiest Foods, and they’re an example of the type of low-glycemic foods that the South Beach Diet recommends eating plenty of.Garbanzos are an often-used ingredient in Italian, Indian, Asian, and Mediterranean cooking, and they’re favored by vegetarians since they have one of the highest protein levels of all plants.

Crispy Roasted Chickpeas (Garbanzo Beans) with Moroccan Spices found on KalynsKitchen.com

More Garbanzo Bean Recipes from Kalyn’s Kitchen:

Spinach Salad with Marinated Garbanzo Beans and Feta Cheese
Garbanzo, Tomato, and Cilantro Salad with Lime and Chile Dressing
Slow Roasted Tomato Hummus

Garbanzo Bean Goodness from Other Bloggers:

Accidental Chickpea, Ginger, and Coriander Soup from Pinch My Salt
Garbanzo Garlic Soup from Vanilla Garlic
Crockpot Eggplant and Tomato Stew with Garbanzo Beans from Fat Free Vegan Kitchen

Crispy Roasted Chickpeas (Garbanzo Beans) with Moroccan Spices

Crispy Roasted Chickpeas (Garbanzo Beans) with Moroccan Spices are a low-glycemic snack that’s loaded with flavor!

Ingredients:

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 Ingredients

  • 2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/2 tsp. chile powder
  • 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
  • (recipe called for a pinch ground cloves, which I did not have.)

Directions:

  1. 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.)
  2. 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 or paper towel if they still look wet.
  3. While beans drain, make spice mix. (This is great on many veggies, so make the full amount and store in a glass jar.)
  4. When beans are well drained and dried, toss with olive oil, spice mix, and salt.
  5. Arrange in single layer on baking sheet.
  6. 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.)
  7. Serve warm or let cool.

Notes:

I used Ancho chile powder from Penzeys.

Inspired by a recipe from The South Beach Diet Cookbook and the Moroccan Spice Mix from Fine Cooking Magazine.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Crispy Roasted Chickpeas are a good snack for any low-glycemic diet, including any phase of the South Beach Diet. They would be too high in carbs for a low-carb diet plan.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. (New recipes won’t show up in Yummly right away and information there is not always 100% accurate.) Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Crispy Roasted Chickpeas (Garbanzo Beans) with Moroccan Spices found on KalynsKitchen.com

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    95 Comments on “Crispy Roasted Chickpeas (Garbanzo Beans) with Moroccan Spices”

  1. These are awesome. I made the recipe a few days ago and scarfed them all in one sitting! I'm making another batch right now. Thanks Kalyn.

  2. Mine were slightly crispy outside (although not as crisp as corn nuts) and firm inside. I would try a higher temperature or longer cooking time if they weren't crisp.

  3. kalyn, I am wondering if these are supposed to be crispy or hard on the inside like corn nuts or are they supposed to be soft in the center and kinda mushy or chewy? I made mine per your recipe and used the toaster oven and mine came out soft on the inside and dry on the outside..my hubby didnt like them, but I think they are ok…let me know about the crispiness aspect..thanks!

  4. No, I didn't remove the skins. There were a few that got washed off during the rinsing and I may have picked a few of those loose ones out, but that's all.

  5. did you take the time to remove the skins from the canned chick peas, before roasting. Another blogger suggested this, but boy it's time consuming. Do you think it is necessary?

  6. Susan, hope you like them!

  7. I am just learning about better eating habits after a lifetime of sugar and junk, and am right now roasting the chick peas in the oven…

    I am hoping this or similar will become my go to snack instead of a bag of potato chips!

  8. Bracha, so glad you liked it. Sometimes I mix them with peanuts, which is a nice variation.

  9. This came out so yummy. Thanks! I finally have a good snack that I can eat on South Beach. I just have to be careful not to eat the entire tray!
    I've bought these before, but these homemade ones are much better!

  10. these were great. i just included a link to the recipe on a post i did about vegan appetizers (and how lovely vegan recipes can be difficult to find)… thanks!

    http://bloggingbyjen.wordpress.com/2011/01/26/vegan-apps/

  11. Yes, I think that sounds very yummy!

  12. I roasted my chickpeas with Fiesta Ranch powdered dressing. They are quite delicious.

  13. Your version does looks good!

  14. I tried your recipe and loved it. I also have the book that you mentioned and I took a few ideas from it as well I made some modifications – here is my version http://cuceesprouts.com/2010/07/mission-statement/

  15. Jen, I don't know if you've read the South Beach Diet book (new book, South Beach Diet Supercharged is even better) but that would help you understand the science behind the diet. South Beach is based on the glycemic index, which is a measure of how fast the food turns to sugar in your body. Even though beans are high in carbs, they're considered "good carbs" because they digest slowly. For phase one, the recommended serving is to start with 1/3 to 1/2 cup per day, then see how it affects your weight loss.