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 Appetizer Recipes 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:

Garbanzo, Tomato, and Cilantro Salad with Lime and Chile Dressing
Slow Roasted Tomato Hummus
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 (affiliate link), 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.

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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