Thursday, December 20, 2012

Moroccan Spiced Chickpea Nuts

The holidays always bring an abundance of parties, dinners, and festivities. When you’re planning to host a party it so nice to prepare as many things as possible in advance. These Moroccan Spiced Chickpea Nuts can be made the day before and they are super quick, inexpensive and easy to make. If you’re not a fan of Moroccan spices, you can also easily use whatever flavors you prefer instead.

Chickpeas, or garbanzo beans, are a legume and a great source of protein, fiber, zinc and folate. Oh, and I’ll add that they are also low in fat. They can be made into hummus, added to grains and veggies, packed into falafel or in this case, eaten as crunchy little nuts.

* I suggest using two cans right off the bat because they shrink in size and are super addicting!

2 cans of organic chickpeas (or garbanzo beans)
1 tablespoon of extra virgin olive oil

Moroccan Spice Mix:
1 teaspoon smoked paprika
1 teaspoon of cumin
½ teaspoon of coriander
½ teaspoon of chili powder
½ teaspoon of cinnamon
Sea Salt

Preheat oven to 350 degrees.

Drain the garbanzo beans in a colander and rinse well with cold water. Let them sit in the sink to drain to about 5-10 minutes. If they still look slightly wet, transfer to a few sheets of paper towel and pat to dry. (If you’re feeling motivated, you can slip them out of their little skins).

While the chickpeas are draining, make the spice mix. Please note, you will have more than enough for this recipe so place the remaining mixture into a tightly sealed container for future use.

Next toss the chickpeas, olive oil, and spice mix (use your personal judgment) together. When the beans are evenly coated, arrange them in a single layer on a baking sheet lined with parchment.

Roast for 35-45 minutes (or until golden brown and crunchy), stirring and rotating every 15 minutes. Remove from oven and let cool. These can be served warm or cool. Enjoy!

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