I want to share a great recipe I recently came across.

This recipe is from Kalyn’s Kitchen, a website I’m unfamiliar with, but bills itself as a “home-cooking blog where I share recipes that show how I’m combining my love for delicious food with a commitment to healthy, lower-glycemic eating.”

This recipe is for “Crispy Roasted Chickpeas (Garbanzo Beans) with Moroccan Spices.”  I first made these in the OnEverything household about 2 months ago and they’ve been a huge hit.  They’re a great anytime snack, and now that we’ve discovered them, we like to have them on hand at all times.

You don’t need all of the spices to make this recipe work.  I skipped the allspice, ginger, cinnamon, and cloves, because I didn’t have those on hand, and it still turned out beautifully.  Garbanzo beans (chick peas) seem to be a great base for a lot of different spice combinations.  Feel free to experiment!

The Spice Mix:

2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chili powder
1/2 tsp  paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
Pinch ground cloves

The Rest:

1 can chick peas (garbanzo beans)
1-2 T olive oil

The Procedure:

Preheat oven or toaster oven to 350 F.

Drain garbanzo beans into a strainer and rinse well with cold water.  Let beans drain, then pat dry with paper towel.

Toss beans with olive oil and about a Tablespoon of the spice mix.  Don’t use all of the spice mix you just made – it will be far too much.  Save the extra spice mix for other recipes.

Arrange the beans in single layer on baking sheet. Roast 50 minutes, or until they are slightly browned and make a rattling sound when you shake the baking sheet.

That’s it. How much easier can it get?  Sure, it’s a bit cumbersome to make the spice mix the first time around, but once you make it, you’ll have enough on hand for a few more batches.

Personally, I like to cook my garbanzo beans for about an hour, because I like them extra crispy.

Thank you Kalyn for the recipe!