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A bowl of Moroccan Spiced Roasted Chickpeas

Moroccan Spiced Roasted Chickpeas

  • Author: Carol Green
  • Total Time: 11 hours
  • Yield: 8 1x


  • 15 oz cans Chickpeas (Garbanzo beans), drained
  • 1 Tbsp. Olive Oil
  • 1 tsp. Moroccan Spice Blend
  • 1/2 tsp. Sea Salt


  • Drain the chickpeas, rinse well and allow to drain in a colander
  • Preheat the oven to 350F
  • Line a sheet pan with paper towels and allow to dry.
  • Place the chickpeas in a single layer on the sheet pan, and in the oven for 20 to 30 minutes, stirring once or twice, to dry out.
  • Toss with the olive oil and spices, bake a further 30 to 40 minutes, stirring once or twice until crispy.
  • Allow to cool, enjoy as a snack or a topping for salads or the Bountiful Bowls.
  • Prep Time: 10 hours
  • Cook Time: 1 hour