Crispy Roasted Chickpeas with Moroccan Spices


Serves 2-4

Prep: 5 min 

Cook Time: 30 min 

I strongly recommend that you DOUBLE this recipe. Before you know it, they’ll be gone.They’re impossible to resist! Chickpeas (garbanzo beans) provide an excellent source of molybdenum. They are a very good source of folic acid, fiber, and manganese. They are also a good source of protein, as well as minerals such as iron, copper, zinc, and magnesium. Use them as a snack, as a side dish next to your chicken or fish, or as a crunchy topping for your salad.

Sima’s Tip: Keep the Moroccan spice mix on hand to flavor veggies, chicken and fish.


1 low sodium can of chickpeas (aka garbanzo beans)

1 1/2 Tbsp. extra virgin olive oil

1/2 -1 tsp. Moroccan spice mix

Pinch of Sea Salt (optional)

Moroccan Spice Mix:

1/2 tsp. ground cinnamon

1 1/2 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp. chile powder

1/4 tsp. ground allspice

1/4 tsp. ground ginger

Pinch of cayenne pepper (or more if you are like me and like it spicy)

Directions for spices

Mix all spices together and store in a jar.

Directions for Roasted Chickpeas

1. Preheat oven to 350 degrees.

2. Drain the chickpeas and rinse under cold water. Pat dry.

3. Spread the chickpeas in a single later on a baking sheet and toss with olive oil and spices.

4. Roast for 30 mins or until slightly browned.

5. Serve warm and enjoy!

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