Donna Reina’s suggestion: Add to your salads for extra flavor and punch.
Moroccan Spiced Roast Chickpeas
- One 15.5-ounce can low-sodium chickpeas drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon light brown sugar
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon paprika
- 1/4 teaspoon kosher salt
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Pat the chickpeas dry between two paper towels then place on the baking sheet. Drizzle with the olive oil then roast the chickpeas in the middle of the oven, tossing every 15 minutes, until deeply golden, dry and crunchy, 40 to 45 minutes.
While the chickpeas roast, prepare the spice mixture: combine the cumin, brown sugar, cayenne, cinnamon, garlic, ginger, paprika and salt in a medium bowl. Mix until the color is uniform. As soon as the chickpeas come out of the oven, toss with the spice blend. Serve warm or at room temperature.