Roasted Chickpeas with Moroccan Spices
Roasted Chickpeas with Moroccan Spices are a nutritious, gluten-free, dairy-free, and meatless snack that’s loaded with flavor!
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 Roasted Chickpeas in The South Beach Diet Cookbook (affiliate link) my tastebuds started imagining how great those crispy chickpeas would taste with just a hint of that Moroccan spice mix, and that’s how this recipe for Roasted Chickpeas with Moroccan Spices 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. 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.
How Long Will the Roasted Chickpeas Keep?
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.
More Garbanzo Bean Recipes:
- one 15 oz. can chickpeas (garbanzo beans)
- 1 T olive oil
- 1/2 tsp. Moroccan Spice Mix
- 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.)
- Preheat oven to 350 F. (I was making this in my favorite Oster toaster oven (affiliate link), If you’re using a regular oven, you could 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 or 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.
Amount Per Serving: Calories: 186Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 409mgCarbohydrates: 25gFiber: 7gSugar: 4gProtein: 8g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
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 original South Beach Diet. They would be too high in carbs for a low-carb diet plan.
Find More Recipes Like This One:
Use Appetizer Recipes to 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.