Crispy Roasted Chickpeas With Moroccan Spices

This is a great mid-afternoon snack by itself or sprinkle them on a salad or add some nuts. I used garbanzo beans from my freezer I cooked earlier and tripled the recipe so I'd have extra on hand. Kalyn says garbanzo beans are one of the world's healthiest foods--one of the highest protein levels in plants and also a low-glycemic food. Roasted chickpeas are eaten in Turkey as a snack called Leblebi. This recipe came from Kalyn's Kitchen--the Moroccan Spice Mix is from Fine Cooking Magazine. Kalyn keeps Moroccan Spice Mix on hand to flavor veggies as well.

• Ready In: 1 hr 5 mins
• Serves: 16

Ingredients

• 16  ounces garbanzo beans
• 1  tablespoon olive oil
• 1⁄4-1⁄2 teaspoon  moroccan mixed spice
• 1⁄4 teaspoon salt (to taste)

• Moroccan Spice Mix

• 2  teaspoons ground cumin
• 1  teaspoon ground coriander
• 1⁄2 teaspoon chili powder
• 1⁄2 teaspoon sweet paprika
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon ground ginger
• 1⁄8 teaspoon cayenne pepper
• 1  pinch ground cloves

Directions

1. Preheat oven to 350.
2. Drain garbanzo beans into a colander and rinse well with cold water until no more foam appears. Let beans drain for 5 to 10 minutes, then pat dry with a cloth or paper towel if they still look wet.
3. While beans drain, make spice mix.
4. When beans are well drained and dried, toss with olive oil, spice mix, and salt.
5. Arrange in a single layer on a baking sheet.
6. Roast 40 to 50 minutes or until they are slightly browned and make a rattling sound when you shake the baking sheet.
7. Serve warm or let cool.