Moroccan roasted chickpeas


1 cup of chickpeas (either raw – soaked for 24 hours before roasting – or from a can)
1 ts olive oil
1 ½ ts spices (see below – you can add or remove spices to your taste )
salt to taste (approximately 1/2 tsp sea salt)

2 ts ground cumin
1 ts ground coriander
1/2 ts chilli powder
1/2 ts sweet paprika
1/2 ts ground cinnamon
1/4 ts ground allspice
1/4 ts ground ginger powder
1/2 ts cayenne pepper
a pinch ground cloves
1 ts sugar
1 ts curry powder

Preheat oven to 400 degrees.
Drain the chickpeas into a colander and rinse well. Let beans drain for 5-10 minutes, then pat dry with a cloth or paper towel if they still look wet.  When the chickpeas are dry, toss them together with the olive oil, spice mix, and salt. Arrange in single layer on baking sheet. Roast 40-50 minutes, or until they are slightly browned. Serve warm or cool.


4 responses to “Moroccan roasted chickpeas

  1. Hello. Got here from Flickr. These look great (delicious and lovely colours). One question – are these made from soaked raw chickpeas, or canned chickpeas?

    • Hi. I will add a note on the post, thanks for asking.
      You can do it both ways. Either 24 hours soaked raw chickpeas (which I prefer) or canned ones.

  2. Thanks! I was hoping it was raw chickpeas – I thought the canned ones would just be too soft for this 🙂

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