Moroccan Spiced Roast Chickpeas
Elevate your snacking game with these irresistible Moroccan Spiced Roast Chickpeas, a crunchy, flavorful treat bursting with warm, aromatic spices like cumin, coriander, paprika, and cinnamon. Perfectly roasted to golden-brown perfection, these protein-packed bites are seasoned with a blend of bold Moroccan flavors while offering a hint of optional heat from cayenne pepper. Not only are they a healthier alternative to chips and nuts, but they're also quick and easy to make with just 10 minutes of prep and 40 minutes in the oven. Serve them as a satisfying snack, toss them into salads for extra texture, or pair them with your favorite mezze platter. These crispy chickpeas are vegan, gluten-free, and sure to become a pantry staple snack you'll keep craving!
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Recipe Information
Ingredients
- 1 can (15 oz) canned chickpeas (garbanzo beans)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 0.25 teaspoon ground cinnamon
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon ground cayenne pepper (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
Drain and rinse the chickpeas thoroughly under cold running water. Pat them dry with a clean kitchen towel or paper towels. The drier the chickpeas, the crispier they will be when roasted.
Spread the chickpeas on the lined baking sheet in a single layer. Roast in the oven for 10 minutes to help them dry out further.
While the chickpeas are roasting, in a small bowl, mix together the olive oil, ground cumin, ground coriander, ground paprika, ground cinnamon, ground turmeric, ground cayenne pepper (if using), salt, and black pepper.
Remove the chickpeas from the oven and transfer them to a mixing bowl. Drizzle the spiced olive oil mixture over the chickpeas and toss until they are evenly coated.
Return the spiced chickpeas to the baking sheet and roast for another 30 minutes, stirring halfway through to ensure even cooking.
Once the chickpeas are golden brown and crispy, remove them from the oven and let them cool completely on the baking sheet. They will crisp up further as they cool.
Serve immediately as a snack or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1896 mg | 82% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 11.1 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 595 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
