Crispy Roasted Chickpeas with Moroccan Spices

Ingredients

• 1 can chickpeas, garbanzo beans
• 1 T olive oil
• 1/4 – 1/2 tsp. Moroccan Spice Mix
• Salt to taste
• 2 tsp. ground cumin
• 1 tsp. ground coriander
• 1/2 tsp. chile powder
• 1/2 tsp. sweet paprika
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1/4 tsp. ground ginger
• 1/8 tsp. cayenne pepper

Directions

1. Heat the oven to 350 F. A toaster oven is just right for a small batch like this; if you’re baking in a regular oven, double the recipe and use a large cookie sheet.
2. Pour the garbanzo beans into a colander, then rinse them under cold water until the foamy bubbles are gone. Leave them to drain for 5-10 minutes, and if they still seem damp after that, blot them with a clean cloth or paper towel.
3. While the beans are draining, stir together the spice mix. It is useful on all kinds of vegetables, so go ahead and make the full batch and tuck the extra into a glass jar.
4. Once the beans are drained and dry, coat them with the olive oil, spice mix, and salt.
5. Spread the beans out on the baking sheet in a single layer.
6. Roast for 40-50 minutes, until the beans have picked up a little color and rattle when you jiggle the baking sheet. These were roasted for 50 minutes, though pulling them a bit earlier would also work.
7. Serve them warm, or set them aside to cool.