Spicy Moroccan Roasted Chickpeas
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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
bake
snacks
side dish
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground cloves
- 2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 2 teaspoons sea salt
- 1 can (15 oz) chickpeas
- 1/4 cups olive oil
- 1/2 teaspoon pumpkin pie spice (optional... if you have it in your spice rack, use it!)
- 1/2 teaspoon cayenne powder (or more... if you are the spicy type!)
- 2 teaspoons fresh grated ginger
- Carbohydrate 2.76203437463947 g
- Cholesterol 0 mg
- Fat 7.0132391376989 g
- Fiber 1.59446246459003 g
- Protein 0.185307499963075 g
- Saturated Fat 0.987872758631447 g
- Serving Size 1 1 Serving (13g)
- Sodium 873.23937534499 mg
- Sugar 1.16757191004945 g
- Trans Fat 0.23191627996945 g
- Calories 70 calories
Preheat the oven to 400?F. 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.
