Crispy Roasted Chickpeas with Moroccan Spices
1 can chickpeas (garbanzo beans)
1 T olive oil
1/4 - 1/2 tsp. Moroccan Spice Mix
salt to taste
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
pinch of 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 40-50 minutes, or until they are slightly browned and make a rattling sound when you shake the baking sheet. (I roasted these for 45 minutes, and some were crispy while others still a bit soft. My guess is that they are supposed to be crispy, so I think I will go for the full 50 minutes next time.) Serve warm or let cool.