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!