How We Eat: Moroccan Roasted Chickpeas

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!


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