Roasted chickpeas with Moroccan spices

Recipe from: 11 October 2010
chickpeas

Ingredients 11
Servings 6
Time 10 mins

Ingredients

  • 400g
    can
    chickpeas
  • 1
    Tbs
    olive oil
  • 2
    tsp
    ground cumin
  • 1
    tsp
    ground coriander
  • 1/2
    tsp
    chili powder
  • 1/2
    tsp
    sweet paprika
  • 1/2
    tsp
    ground cinnamon
  • 1/4
    tsp
    ground allspice
  • 1/4
    tsp
    ground ginger
  • 1/8
    tsp
    smoked paprika
  • 1/2
    tsp
    sugar
 

Method

45 mins
 
Preheat oven to 180°C. 
Drain the chickpeas into a colander and rinse well with cold water until no more foam appears.
Let the chickpeas drain for 5-10 minutes, then pat dry with a cloth or paper towel if they still look wet.
While the chickpeas drain, make the spice mix, mixing all the spices together. (The recipe makes far more than you need, but you can store it in an airtight container for other uses.)
Toss beans with olive oil and seasonings and lay out on a parchment-lined baking sheet.
Roast for about 45 minutes stirring every 15 minutes so they don't burn and cook evenly.
Check for readiness (they should be crunchy and not soft at all) and put back into the oven for 5 minute intervals if they are not ready).
They are also amazing when added to a salad.

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