Ingredients
- Garbanzo Beans, drained (2 pounds 11 ounces) 2.7 pounds
- Olive Oil (2 tablespoons, 1 teaspoon) 2⅓ tablespoons
- Seasoning Blend of Choice (1 tablespoon, ½ teaspoon) 1.2 tablespoons
- Moroccan Spice Mix
- Ground Cumin 1⅛ teaspoons
- Ground Coriander ⅝ teaspoon
- Chili Powder ⅓ teaspoon
- Paprika ⅓ teaspoon
- Ground Cinnamon ⅓ teaspoon
- Ground Allspice ⅛ teaspoon
- Ground Ginger ⅛ teaspoon
- Cayenne Pepper 1 dash
Instructions
- Rinse beans.
- Lay beans out on a baking sheet. Pat dry w/paper towels. Some of the beans have a thin skin on them. You can leave the skins on or use the paper towel to rub them off and discard.
- The chick peas should be completely dry.
- Drizzle with olive oil. Toss to distribute the oil.
- Bake at 325° F in the convection oven for 40-50 minutes, until golden brown and crunchy (not soft). They should make a rattling sound when you shake the baking sheet.
- After roasting and while still warm season with preferred spiced blend.
Recipe Notes
Serving size 2 tablespoons