Prep: 5 min
Cook Time: 30 min
I strongly recommend that you DOUBLE this recipe. Before you know it, they’ll be gone.They’re impossible to resist! Chickpeas (garbanzo beans) provide an excellent source of molybdenum. They are a very good source of folic acid, fiber, and manganese. They are also a good source of protein, as well as minerals such as iron, copper, zinc, and magnesium. Use them as a snack, as a side dish next to your chicken or fish, or as a crunchy topping for your salad.
Sima’s Tip: Keep the Moroccan spice mix on hand to flavor veggies, chicken and fish.
1 low sodium can of chickpeas (aka garbanzo beans)
1 1/2 Tbsp. extra virgin olive oil
1/2 -1 tsp. Moroccan spice mix
Pinch of Sea Salt (optional)
Moroccan Spice Mix:
1/2 tsp. ground cinnamon
1 1/2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder
1/4 tsp. ground allspice
1/4 tsp. ground ginger
Pinch of cayenne pepper (or more if you are like me and like it spicy)
Directions for spices
Mix all spices together and store in a jar.
Directions for Roasted Chickpeas
1. Preheat oven to 350 degrees.
2. Drain the chickpeas and rinse under cold water. Pat dry.
3. Spread the chickpeas in a single later on a baking sheet and toss with olive oil and spices.
4. Roast for 30 mins or until slightly browned.
5. Serve warm and enjoy!