Moroccan Crispy Roasted Chickpeas

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

  1. Rinse beans.
  2. 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.
  3. The chick peas should be completely dry.
  4. Drizzle with olive oil. Toss to distribute the oil.
  5. 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.
  6. After roasting and while still warm season with preferred spiced blend.

Recipe Notes

Serving size 2 tablespoons