Moroccan Spiced Chick Peas


This makes a fantastic snack if you’re craving something “salty” … interestingly, there’s no salt in the seasoning at all! I love this high protein, low fat “treat” hope you enjoy!

Spiced Chick Peas
•    1 can chickpeas (garbanzo beans)
•    ½ Tbsp olive oil
•   1 tsp Moroccan Spice Mixture (see below)

Spice Mixture Recipe
Note: this makes a larger amount than required by the recipe, store the extra for later use ☺
•    2 tsp cumin
•    1 tsp chili powder
•    ½ tsp paprika
•    ½ tsp cinnamon
•    ¼ tsp ground ginger
•    1/8 tsp yellow curry powder
•    1/8  tsp cayenne pepper
•    pinch of ground cloves
Preheat oven to 350 F. (next time I’d double the recipe and use 2 cans… b/c 1 can makes about 2 servings @ 215 cals & 6 g each serving).

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. Serve warm or let cool and dry completely on the pan. They are crunchy when they first come out of the oven ~ but if you try to store them too quickly, they lose their crunch!


1 Comment

Filed under Side dishes

One response to “Moroccan Spiced Chick Peas

  1. Pingback: Chicken Moroccan Spice & Chick Pea Pasta « Steve and Brit's Blog

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