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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.

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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. Hi Kalyn,

    I love your website. It has been most helpful to me with the South Beach diet.

    I made these roasted chickpeas and it was wonderful…I do have a question, though. How do you store them. Mine are getting soggy. Do you crisp them up in the oven when you want to snack on them again?

  2. Great idea Kalyn – I’ve bookmarked this to try later (always on the lookout for tasty, healthy snacks!)

  3. MMM that looks good! I’m a college student and I need something to counter act all the grease in the dining hall! 🙂 Thanks!

  4. I’ve been meaning to make a variation of this for about a year, and simply have not done it. Thanks for the reminder — it does seem like a totally great and healthy snack, and I’m going to bump it up my list of must-makes.

  5. I absolutely adore roasted chickpeas – I used to make them pretty much every week!

    Hundreds of variations possible – try a mexican blend with chili powder paprika, cumin, garlic powder and ground chipotle. Also, normal curry powder is good as a standby – as is a good sprinkle of garam masala!

    And a final tip – try whisking some soy or maggi savoury sauce with the oil before mixing – yum yum yum!

    I think I might have to make me some of these tonight!

  6. I love hearing the other ideas people have for seasoning for these. I think there are endless variations that would be good!

  7. Me too! Being a card-carrying member of the Garbanzo Bean Fan Club! I have roasted them like this but not with these spices which I can already know I will love on these. Excellent again Kalyn!

  8. Gorgeous! As a matter of fact I have a similar recipe and was planning on making it for a dinner party next weekend. What I really love here is that you are baking them. My recipe is frying them. Kalyn you are my waistline savior! LOL!

  9. What a great snack idea…yum!! Thanks for another great recipe.

  10. These look great. I was thinking some smoked paprika or Penzey’s Northwoods Seasoning would be delicious. I must try these. A great nut free crispy snack for the kids to bring to school too! Thanks Kalyn!
    -Brady

  11. Baking chickpeas until they are crispy sounds like a great idea. I can’t wait to see what their texture is like.

  12. Hey, where does the fan club meet? 🙂 I’ve never had roasted chickpeas, but I bet they taste great. Much easier and healthier than frying them.

  13. You have a card for the fanclub??? I gotta get me one of those!! These look fantastic. I just made garbanzos today!

  14. I had no idea there was a Garbanzo fan club! Do they accept members who refer to them as Chickpeas? I would like to sign up.

  15. That looks so great — I have a can of chickpeas sitting in my pantry that are crying out to be made into this recipe! Your blog is so full of healthy, nutritious food! And I love the taste of cumin — I might replace the sweet paprika with smoked paprika, though, it’s my favorite lately!

  16. This sure sounds like a great appetizer for a cocktail party event. Great submission Kaylyn – thanks

  17. Joy, me too. I’m using it on cauliflower next.

    Hi Adanna, hope you like it!

    Cindc, thanks for catching that! I used a regular 15-16 oz. can chickpeas, but they went fast and next time I’d probably use two cans because there was plenty of room on the cookie sheet.

    (I’m not sure why some brands of beans are 15 oz. and others are 16 oz, very odd.)

  18. I work part-time at a bakery and I’m always looking for healthy, non-sweet things to snack on while I’m there. These sound perfect! I’ve never heard of roasting chickpeas and I’m eager to try. Is it a small can of them that you’re using? Also, you might want to correct the “1 T olive” in the ingredients list.

  19. This looks like a perfect snack for my family! I’ll be making it this weekend for sure. Adanna

  20. Great recipe! I absolutely love chick peas! I want to put that spice mix on just about everything! Thanks!