One of our local restaurants has been serving a dish that I can’t get enough of.
They fry garbanzo beans and sprinkle them with spices. Every few weeks, they try a different spice blend. For example, the last time we visited, we had fried chickpeas with chili and lime.
These months, I’m craving a more Moroccan inspired blend. I also started wondering whether the beans could be roasted instead of fried.
After a quick search, I discovered that roasting chickpeas is a very popular method. The next step was to decide on the spices…
I thought the warmth of cinnamon, cumin, and coriander would be perfect for November. I threw in a pinch of cayenne as well, to give it a little kick (inspired by this recipe). The result is a snack that would be perfect to serve to guests during the holidays.
The recipe is as simple as can be.
1 T. coconut oil
1 t. ground cumin
1/2 t. ground coriander
1/4 t. ground cinnamon
1/8 t. ground cayenne pepper
1 15 oz. can of garbanzo beans, drained and rinsed
salt to taste
1. Preheat oven to 425 F
2. Melt the coconut oil in a saucepan over low heat
3. Add the spices, stir
4. Add the garbanzo beans and stir until coated with the spice mixture. Allow beans to sit for 5 minutes. NOTE: It is very important that you rinse the garbanzo beans first, to avoid a strong, somewhat bitter, garbanzo flavor
5. Pour the garbanzo mixture onto a cookie sheet, lined with aluminum foil. Spread the mixture out into a single layer. Sprinkle with salt
6. Bake for 45 min., stirring every 15 min. with a spatula
Let cool and eat!