Spiced Roasted Chickpeas
Finding new way’s to incorporate vegetables into my diet is one of my favorite things to do. I’ve mentioned that numerous times on my blog so I am sure that you’ve got the idea. I’m sorry to keep hammering it into your head, but I just think it’s SUPER important to stock your diet full of as many fruits and vegetables as possible (5 to 9 a day! as the slogan goes).
This particular recipe has been of some interest to me for a while now. I’ve seen the idea floating around on the blogosphere but have been waiting ’till I was in the states to make it. For some reason my German oven doesn’t roast things well… anything and everything I roast ends up in a pile of liquid no the sheet pan. My theory is that my oven is so small and airtight that it ends up locking in all the liquid that it trying to evaporate off, therefore steaming my vegetables. Makes sense right? Well, it’s all I’ve got so I am going with it. So I ended up making these while visiting family.
I had originally planned on making some tasty spiced ones. I’m not working out of my own kitchen though. PROBLEM. I had a very limited source of spices to work with and I didn’t want to have to stock my families cupboard with spices… they can get expensive! So the recipe that I have provided you with is for a lovely batch of Morrocan Spiced Chickpeas. They sound incredible. The seasoning mix itself sounds like it would be great on meat even. Since I had no spices, I ended up using just salt and pepper. Needless to say, they turned out kind of bland. And I think I left them in for much too long because they were pretty dry. Be sure to take one out to test as they bake to make sure they don’t dry out!
So even though my batch didn’t turn out as well as I had planned, I still love the idea and plan on making them again one day. I even found a recipe for some honey roasted chickpeas! Nice and sweet- right up my alley.
Give them a try. Maybe you’ll have better luck than I did!
Spiced Roasted Chickpeas
- 1 can chickpeas (garbanzo beans)
- 1 Tb olive oil
- ¼ – ½ tsp Moroccan Spice Mix
- salt to taste (I used about ¼ tsp. kosher salt)
Moroccan Spice Mix:
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp chili powder
- ½ tsp sweet paprika
- ½ tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground ginger
- ⅛ tsp cayenne pepper
- pinch ground cloves
Preheat oven to 350 F
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 of paper towel if they still look wet.
While beans drain, make spice mix. (This is great on many veggies, so make the full amount and store in a glass jar.)
When beans are well drained and dried, toss with olive oil, spice mix, and salt. Arrange in single layer on baking sheet. Roast 40-45 minutes or until they are slightly browned and make a rattling sound when you shake the baking sheet. Serve warm or let cool.