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.

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 …

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

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

Give your spices a mix.

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

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

Add the spice mixture and stir it well.

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

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

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

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.

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:
 

• Roasted Curry Chickpeas by With Style and Grace
• Roasted Chickpeas by The Healthy Housewife
• Roasted Garbanzo Beans by The Culinary Chronicles
• Roasted Garbanzos by MissAmy

Recipe

Spicy Moroccan Roasted Chickpeas

by nika on July 20, 2009 in Appetizers, Snacks July 20, 2009

AppetizersSnacks

5.00 Mitt(s) 2 Rating(s)

Prep Time 7 Minutes

Cook Time 40 Minutes

Difficulty Easy

Servings 4

4

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Recipe 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.

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.

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

 
 
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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.