Moroccan Spiced Roast Chickpeas

Moroccan Spiced Roast Chickpeas

Satisfy your need for crunchy, savory snacks in only 100 nutrient-packed calories with these tasty Moroccan spiced chickpeas. Make extra spice mix, as it can double as a rub for ribs, chicken or roasted vegetables.


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

1/6 teaspoon ground cinnamon

1/5 teaspoon garlic powder

1/5 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.

Sunflower oil, olive, palm, coconut, flaxseed, pumpkin seed, beet, almond, avocado, pistachio oil… No vegetable oil contains cholesterol and all contain vitamin E. But still everyone has different characteristics – positive and negative. We will now talk about olive oil!

Contains vitamins E, D, A and K, unsaturated and saturated fatty acids, the most important of which is Omega-3.
B vitamins, on the other hand, have a positive effect on the nervous system and convert carbohydrates and proteins into bodily energy. They are important for hair and eye care, improve the work of the stomach and intestines, maintain body weight and help create red blood cells.