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Spicy Moroccan Chickpeas

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Spicy Moroccan Chickpeas. Guest post by Georgia Pellegrini, recipe submitted by TK member Nika of I'm Not Quite Sure What You Are Saying ...

 
I just love chickpeas. Or is it garbanzo beans? Well, I love them either way. Sometimes, when I’m in a rush, I just empty a can of them into a bowl, add some of my favorite dressing and any herbs I can find and it’s a meal. They are so versatile. I’ve noticed that people are finding yet another great way to make them at home by turning them into a crispy snack. This spicy Moroccan style by Nika really caught my eye. Spicy, crispy, Moroccan chickpea-garbanzo beans? I’m sold.

 
 
 
Tasty Kitchen Blog: Spicy Moroccan Chickpeas. Guest post by Georgia Pellegrini, recipe submitted by TK member Nika of I'm Not Quite Sure What You Are Saying ...

You begin by combining all of these wonderful and aromatic spices into a bowl. The fresh ginger is particularly wonderful in the way it smells. Close your eyes for a moment, inhale, and imagine yourself in the spice stalls of Morocco …

 
 
 
Tasty Kitchen Blog: Spicy Moroccan Chickpeas. Guest post by Georgia Pellegrini, recipe submitted by TK member Nika of I'm Not Quite Sure What You Are Saying ...

Okay, open your eyes. In a separate bowl you’ll need a can of chickpeas.

 
 
 
Tasty Kitchen Blog: Spicy Moroccan Chickpeas. Guest post by Georgia Pellegrini, recipe submitted by TK member Nika of I'm Not Quite Sure What You Are Saying ...

You’ll also need a bit of olive oil to help you coat the mixture onto the beans thoroughly.

 
 
 
Tasty Kitchen Blog: Spicy Moroccan Chickpeas. Guest post by Georgia Pellegrini, recipe submitted by TK member Nika of I'm Not Quite Sure What You Are Saying ...

Give your spices a mix.

 
 
 
Tasty Kitchen Blog: Spicy Moroccan Chickpeas. Guest post by Georgia Pellegrini, recipe submitted by TK member Nika of I'm Not Quite Sure What You Are Saying ...

It looks a bit like a work of art, all of that color.

 
 
 
Tasty Kitchen Blog: Spicy Moroccan Chickpeas. Guest post by Georgia Pellegrini, recipe submitted by TK member Nika of I'm Not Quite Sure What You Are Saying ...

Pour the olive oil into the chickpeas and toss with a spoon.

 
 
 
Tasty Kitchen Blog: Spicy Moroccan Chickpeas. Guest post by Georgia Pellegrini, recipe submitted by TK member Nika of I'm Not Quite Sure What You Are Saying ...

Add the spice mixture and stir it well.

 
 
 
Tasty Kitchen Blog: Spicy Moroccan Chickpeas. Guest post by Georgia Pellegrini, recipe submitted by TK member Nika of I'm Not Quite Sure What You Are Saying ...

As you mix, the ingredients will go from dry to a spicy syrup and begin to coat the chickpeas evenly.

 
 
 
Tasty Kitchen Blog: Spicy Moroccan Chickpeas. Guest post by Georgia Pellegrini, recipe submitted by TK member Nika of I'm Not Quite Sure What You Are Saying ...

When they look well-coated, pour them all into a baking dish.

 
 
 
Tasty Kitchen Blog: Spicy Moroccan Chickpeas. Guest post by Georgia Pellegrini, recipe submitted by TK member Nika of I'm Not Quite Sure What You Are Saying ...

Spread them evenly with a spoon, and pop them into the oven.

 
 
 
Tasty Kitchen Blog: Spicy Moroccan Chickpeas. Guest post by Georgia Pellegrini, recipe submitted by TK member Nika of I'm Not Quite Sure What You Are Saying ...

When they are ready, they will be golden brown with a vaguely soft inside, which should dry out and become crisp as they cool. If that doesn’t happen, you can pop them back in for a bit longer. I found that mine needed about 45 minutes total rather than 30. I also would suggest cutting the salt amount in half. You can always add more later, when they’re done.

 
 
 
Tasty Kitchen Blog: Spicy Moroccan Chickpeas. Guest post by Georgia Pellegrini, recipe submitted by TK member Nika of I'm Not Quite Sure What You Are Saying ...

They’re quite a delicious snack to have sitting at your fingertips. You could also try other favorite beans. I had toasted black-eyed peas not long ago and they were great as well.

Give these a try! And thanks to Nika (who blogs at I’m Not Quite Sure What You Are Saying) for contributing them to Tasty Kitchen.

 
Here are some other wonderful roasted chickpea recipes from TK members:
 

 
 

Printable Recipe

Spicy Moroccan Roasted Chickpeas

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep Time:

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Difficulty: Easy

Servings: 4

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Description

This is a delicious and healthy alternative to the usual “I’m watching (insert favourite show) and need a really tasty snack.” It can be made with a combination of your favourite herbs and spices. This recipe is just one example.

Ingredients

  • 1 can (15 Oz. Can) Chickpeas
  • ¼ cups Olive Oil
  • ½ teaspoons Curry Powder
  • ½ teaspoons Allspice
  • ½ teaspoons Ground Cloves
  • ½ teaspoons Pumpkin Pie Spice (optional... If You Have It In Your Spice Rack, Use It!)
  • 2 teaspoons Cinnamon
  • ½ teaspoons Cayenne Powder (or More... If You Are The Spicy Type!)
  • 2 teaspoons Fresh Grated Ginger
  • 2 teaspoons Sea Salt

Preparation Instructions

Preheat the oven to 400ºF.

Toss the chickpeas in oil, then put them into a bowl. Combine all the spices in a separate little bowl for your spice blend. Give it a good mix, then sprinkle over the chickpeas, and toss to coat evenly.

Put the chickpeas onto a baking sheet and into the oven for about 30 minutes. About halfway through, give them a bit of a shake. At the end of the 30 minutes, taste! If they are still soft, back in they go! You want them to have just a little bit of a soft center. When they cool, they will crisp up more.

 
 
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful book Food Heroes, and enjoy her latest adventures.

 
 

25 Comments

Comments are closed for this recipe.

AynSavoy on 5.20.2011

The link to the recipe no longer works (nor do the links to Nika’s profile), but I managed to find the recipe with through the magic of Google: http://tastykitchen.com/recipes/appetizers-and-snacks/spicy-moroccan-roasted-chickpeas/

Ilena on 5.19.2011

OK… I may be a bit airheaded today but I just dont see what temperature to cook the chickpeas at (unless I missed it somewhere?) Also, What portions of spices? Are they all a tablespoon of each or what? please help. I want to make these but dont want to mess them up right out of the gate.

Athena on 5.18.2011

They’re actually best dehydrated, afaik that is how wasabi peas are made.

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purabi on 5.17.2011

wow, these look awesome! gonna try it.

jil on 5.13.2011

sometimes I just put tony chachere’s spice over chick peas and grill them on top of stove for 15 min in a bit of evoo. quick and omg so yummy!

Thea on 5.13.2011

I made these yesterday. Smelled great, but they were WAY too salty- I’d cut the salt at least in half.

Happy When Not Hungry on 5.12.2011

These look delicious and so healthy too! Great recipe!

Ron S on 5.12.2011

These look fantastic and healthy. Does anyone know appx the calorie count in a serving of these??? Thanks

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rozanie on 5.12.2011

Can’t wait to try this!!

Katrina on 5.11.2011

These sound awesome! Love this.

Some Lucky Dog on 5.11.2011

Somehow a can of these found it’s way into my pantry and I had no idea what to do with it, thanks!

Rivki Locker on 5.11.2011

I make a dish similar to this one and my kids positively devour it. This is a great kid friendly food.

Chris on 5.11.2011

*roasted, not roaster :)

Chris on 5.11.2011

I love chickpeas (hummus! yum!) but roaster black-eyed peas? I am trying that…

Lara on 5.11.2011

These sound delicious! I’ve made roasted chickpeas before but they ended up tasting like dried out chickpeas. I’d assume they would be more wasabi-pea-esque in texture. So, any roasted chickpea “experts” – can you confirm the desired achieved texture? Thanks! (I discussed with another friend who had the same experience so we’re now a little gun shy but would love to try again!)

Tina on 5.11.2011

Okay, since no one else has asked I will. Do you drain the chickpeas? Also after they are finished should they be refrigerated if not all of them are eaten?

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goodlifeeats on 5.11.2011

I can’t wait to try these! I love beans for a snack and the flavors of these sound awesome.

Heather of Kitchen Concoctions on 5.11.2011

I LOVE chickpeas! Lately I have been adding them to my couscous dishes! Can’t wait to try them roasted!

Diane on 5.11.2011

These look yummy…

Heather @ Heather's Dish on 5.11.2011

I am always looking for new recipes with chickpeas and this sounds fabulous! The spices do all the work for a delicious dish and I love that!

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DessertForTwo on 5.11.2011

I’ve been wanting to make these ever since they started popping up everywhere, but I couldn’t find a description for their final texture–thanks for letting us know they should be vaguely soft in the middle when they’re done! I would have over-cooked them for sure and ruined them. See, this is why TK is the best site: cook-thru recipes ensure delicious results everytime. Yay!

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noodleheadthippi on 5.11.2011

WOW, this looks fantastic! I can smell them already, love, LOVE spicy foods..in fact I have all these ingredients now..I know what I’ll be making today! Thanks for sharing Georgia :)

Amy | She Wears Many Hats on 5.11.2011

These are a tasty snack and quite addictive! This spice combo sounds perfect.

Jessica @ How Sweet It Is on 5.11.2011

I love chickpeas too and I love ‘em spicy!

Michelle on 5.11.2011

I love roasted chickpeas and they are so incredibly healthy. This is a wonderful and colorful blend of spices that I a stoked to try out.