Kalyn's Kitchen

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! 

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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 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.

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

More Garbanzo Bean Recipes:

Garbanzo, Tomato, and Avocado Salad
Slow Roasted Tomato Hummus
Cucumber, Tomato, and Garbanzo Salad with Feta
Roasted Vegetable Salad with Garbanzos
Leafy Green Salad with Chickpeas and Feta

Roasted Chickpeas with Moroccan Spices found on KalynsKitchen.com

Roasted Chickpeas with Moroccan Spices

Yield 4 servings
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Roasted Chickpeas with Moroccan Spices are a low-glycemic snack that’s loaded with flavor!



  • 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.)


  1. 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.)
  2. Drain garbanzo beans into a colander and rinse well with cold water until no more foam appears.
  3. Let beans drain for 5-10 minutes, then pat dry with a cloth or paper towel if they still look wet.
  4. While beans drain, make spice mix. (This is great on many veggies, so make the full amount and store in a glass jar.)
  5. When beans are well drained and dried, toss with olive oil, spice mix, and salt.
  6. Arrange in single layer on baking sheet.
  7. Roast 40-50 minutes, or until they are slightly browned and make a rattling sound when you shake the baking sheet.
  8. I roasted these for 50 minutes, but next time I would take them out a tiny bit sooner.
  9. Serve warm or let cool.


This was inspired by a recipe from The South Beach Diet Cookbook (affiliate link) and the Moroccan Spice Mix from Fine Cooking Magazine.

Nutrition Information:



Serving Size:


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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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.

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    95 Comments on “Roasted Chickpeas with Moroccan Spices”

  1. I Kalyn,
    I was delighted to discover this recipe in my google custom search (you are one of the food blogs I included) I hope you don’t mind that I borrowed this recipe link for a post I recently did. Roasted Chick Peas just may become my new favorite snack.

    Thanks for sharing…
    Here’s the link.

  2. Maddie, so glad you liked them!

  3. as a vegetarian and spice-lover, i am absolutely in love with this recipe!! it turned out so well!

    when my grandma died a few years ago, i inherited her spice collection, including spices that had been sitting in her cupboard for probably 30 years or more (and more cloves than i think i’ll ever use!)
    anyway, this moroccan spice mix is so versatile and uses all of those spices that i don’t know what to do with!
    so thanks for that 🙂


  5. I have been reading all the posts because mine turned out mushy too.
    I think I may put them back in the oven under the broiler and see how that works for me. I live in Mpls MN so yes it is very humid, it may make a difference in the regular gas oven in which I did them. I will let you know if this works for me as well.

  6. This is an absolutely wonderful recipe! Even for a novice in the kitchen, it’s simple and wonderful!

  7. Well that’s one way to get them crispy!

  8. Don’t mess with me, chickpeas! After more than an hour of baking, I put them under the broiler for 20 minutes, then turned the oven off and ignored them overnight.

    In the morning they were crispy 😀

  9. Andrea, not sure about that. I did see a different recipe from Mark Bittman where he roasted them at 400 F, but only for 20 minutes. Maybe different brands of chickpeas are wetter? I’m thinking it certainly wouldn’t hurt to turn up the temperature to 400.

  10. I wonder if the oven temp needs to be higher in a full-sized oven? Mine are not getting crispy at 350 degrees and it’s been an hour and counting — but in a toaster oven perhaps that temp is fine (?)

  11. Jen, I’m very surprised because mine were so completely dried and crisp. I can only guess, but here are some thoughts:

    Did you drain them really well and blot dry with paper towel before you started roasting?

    Were the chickpeas canned? I’m not sure how starting with fresh-cooked chickpeas would affect the roasting time.

    Did you use a flat roasting pan (not a pan with high sides)?

    Are you sure your oven temperature is right?

    Don’t know what else to suggest. I’ve made them a few times since I posted this and they’re good every time.

  12. Help! I roasted these for double the time suggested and they still remained mushy. What have I done wrong?

  13. Mmmmm – I am liking your chickpea obsession…

  14. I made these last night for a party and they received rave reviews. So easy, and yet everyone was so impressed. Thanks for making me look like a rock star hostess! 🙂

  15. Carolyn, a few days after I posted this, I read somewhere (probably on a blog) about a snack made in a way similar to what you describe. I have got to try it, sounds delicious and much quicker. Both are probably good in a slightly different way.

  16. Thanks for sharing the spice mix, Kalyn. This sounds so yummy. I had, once upon a time, some garbanzos, as an appetizer. The recipe was purportedly from Columbia. She drained and rinsed canned ones, as you did. Patted dry. Rolled them in chile powder and cumin, then put them in a hot nonstick skillet and just stirred and stirred until they were starting to get crispy on the outside. Probably took about 10 minutes or so. She poured them out onto a hot plate and we nibbled on them with wine and beer. Delish.

  17. Andrea, thanks for the ideas! I’m going to make some more of these today.

    Anonymous, that sounds wonderful. I’m printing your e-mail to try it. If your mom would share the recipe I’d love to have it!

  18. Kalyn,

    As a Cuban-American with Spanish roots, my mother’s cookbook is heavy with bean recipes. One of my favorite “comfort foods” is “garbanzos fritos” (which translates into “fried garbanzos”)
    It’s a delicious concoction of garbanzos, chorizo, garlic, onion, green pepper, tomato sauce, cumin and a light sprinkle of balsamic vinegar. Even now when my mother wants us over for dinner, she knows this is one dish I can’t say no to.

  19. Hi Kalyn! I just finished making these, and we love them! We’ve made them with all sorts of seasonings, such as:
    cajun seasoning
    curry powder + sea salt
    seasoned salt
    salt and pepper
    garlic powder + onion powder
    taco seasoning

  20. We love roasted garbanzos as a snack, and this combination of spices sounds great! We’re going to make them today!