Moroccan Spiced Chickpeas
Having settled into a crispy chickpea obsession (did you try my rosemary version yet?), I’ve been doing some experimenting and landed on a new recipe I may like even better. Safe to say whether seasoned with rosemary and sea salt or Middle Eastern spices like this, crispy chickpeas are our current favorite snack. I’m looking forward to serving these straight out of the oven alongside glasses of rosé for patio parties all summer. Now if the snow will just melt away…
Moroccan Spiced Chickpeas
1 can chickpeas, drained and rinsed
1 tablespoon olive oil
1/4 teaspoon each of ground cumin, ground coriander, smoked (or regular) paprika, garlic powder, cayenne, cinnamon and curry powder
Sea salt to taste
Preheat oven to 425 degrees. Place rinsed chickpeas on a paper towel and place another paper towel on top. Leave them there for about 10 minutes—the paper towels will soak up the moisture for you. Add chickpeas to a bowl, drizzle with olive oil and season with cumin, coriander, paprika, garlic powder, cayenne, cinnamon, curry powder and sea salt. Spread chickpeas onto a baking sheet and bake for 10 minutes; toss then bake another 10 minutes. Transfer crispy chickpeas to a bowl and sprinkle with a dash more of each spice and more salt if desired. Toss to combine and transfer to serving bowl or cup.