Crispy Roasted Chickpeas with Moroccan Spices

Addictive and crispy! The best snacks are salty and crunchy and this healthy vegan snack has both. Plus the chickpeas are packed with protein and the spices give them a warm depth of flavor. I like to serve these in a bowl as a pre-dinner snack with drinks or sprinkle them on salads. For simpler palates, leave out the spices and generously salt and pepper them.

Crispy Roasted Chickpeas with Moroccan Spices

1 can of chickpeas (1½ cup cooked chickpeas)

Olive oil ( for drizzling)

Kosher salt

½ teaspoon Ras-El-Hanout (Moroccan Spice Blend)  You may purchase this spice mixture or even better it yourself (recipe below) …or any spices of your choice i.e. curry powder and paprika

Preheat oven to 425° F

Line a sheet pan with parchment paper. Rinse chickpeas and spread them on a kitchen towel and gently pat them dry. It is super important to dry them well so they crisp up. Remove any loose skins. Spread them out over the sheet pan and drizzle them with olive oil. Give them a couple generous pinches of salt. Roast them for 30 minutes until crispy, shaking the pan every 10 minutes. While still warm, put them in a bowl and stir in the spice mixture.  Store in a loosely covered container at room temperature.  Do not store in the refrigerator.  Best eaten the day they are roasted for extra crispiness. They won’t last anyway!

Ras-El-Hanout

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon salt

¾ teaspoon ground black pepper

½ teaspoon ground cinnamon

½ teaspoon ground coriander

½ teaspoon cayenne pepper

½ teaspoon ground allspice

¼ teaspoon ground cloves

Mix together and store in an airtight container. ( I use a spice jar)

This spice mixture is great on roasted vegetables, chicken or anywhere you want a punch of bold flavor. I alway keep a jar of this mixture in my spice drawer.