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Nourishing plant-based meals + indulgent desserts

Moroccan Spiced Crispy Chickpeas

Moroccan Spiced Crispy Chickpeas

Do you have an older sister?  I do.  She’s pretty amazing- she’s a bad ass scientist and is quite literally changing the world.  She is also great at cooking and has been trying all of the recipes I’ve posted on Earthly Provisions so far.  And she has demanded more snacks.  So I hopped right to it creating this simple snack recipe that takes 5 minutes to get into the oven and from there the oven does the work.  Moroccan Spiced Crispy Chickpeas.

If you don’t have a Ras El Hanout blend in your spice cabinet (don’t worry, I don’t either), I’m going to put my recipe below.  It is a combination of pretty basic warm spices that when put together creates the most flavorful unique spice mix that is super versatile.  

Once the chickpeas are done, you can eat them straight as a snack, use them as a crouton on a green salad or a grain bowl, use them to top a soup or atop hummus to create a more dynamic texture.

 

Ras El Hanout

1 tsp Ground Cumin

1 tsp Ground Ginger

1/2 tsp Ground Cinnamon

1/2 tsp Ground Coriander

1/2 tsp Ground Allspice

1/2 tsp Garlic Powder

1/4 tsp Ground Cloves

1/4 tsp Turmeric

Method

Combine all spices into a small bowl or jar and stir to combine.

 

Now what you have your spice blend, you’ll just drain and rinse a can of chick peas and lay them on a kitchen towel or paper towel.  Fold the towel onto the chickpeas and with your hand gently roll the chickpeas with the towel, being careful not to smash them.  When you lift the top part of the towel you will see chickpea skin that we want to discard. You don’t need to worry about getting every single chickpea. Then just toss with spices and roast!

Moroccan Spiced Crispy Chickpeas

Yield: 3/4 Cup

1 15oz Can of Chickpeas, drained, rinsed and peeled as shown above

1 Tbsp Olive Oil

2 tsp Ras El Hanout

Heaping 1/4 tsp sat

Freshly ground black pepper to taste

Method

Preheat oven to 425* F.

Onto a baking sheet lined with parchment, place your peeled chickpeas (see above for demonstration).  Drizzle the olive oil on top of them, followed by the Ras El Hanout, salt and pepper.  Toss with your hands to make sure everything is evenly coated.  Put the chickpeas in the oven for about 30-35 minutes, stopping a couple of times to stir to make sure they are evenly browning.  Remove from oven and let cool.  Keep at room temperature in an airtight container.

Let me know if you made this and what you used it for– topping or snack?

 

 


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