Roasted chickpeas with Moroccan spices

6 servings Prep: 10 mins, Cooking: 45 mins

By Food24 October 11 2010
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Ingredients (11)

400g can chickpeas
1 Tbs fresh chillies — 573
2 tsp cumin — ground
1 tsp coriander — ground
1/2 tsp chillies — powder
1/2 tsp paprika — sweet
1/2 tsp cinnamon — ground
1/4 tsp allspice — ground
1/4 tsp ginger — ground
1/8 tsp paprika — smoked
1/2 tsp sugar
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Preheat oven to 180°C. 
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.

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

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
They are also amazing when added to a salad.

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