Super Natural Everyday, but not wanting to mess around with several paprikas among other flavorings, we looked to Morocco's cuisine for big flavor in only a few spices. Ginger, cinnamon, and cumin provide complex flavor in this snack that disappeared all too quickly after it came out of the oven.
Moroccan-Spiced Roasted Chickpeas
- 2 15-oz cans chickpeas, rinsed and dried
- 1/4 cup olive oil
- 2 tsp cinnamon
- 2 tsp ginger
- 2 tsp cumin
1. Preheat the oven to 425 F with a rack in the top third of the oven. Pour the chickpeas on a rimmed baking sheet and roast for 10 minutes. Shake the pan and roast for another 8 to 10 minutes. (Keep an eye on your chickpeas to avoid burning.)
- 1 tsp sea salt
2. Transfer the roasted chickpeas to a large bowl and mix together with olive oil, spices, and sea salt until well coated. Return to the baking sheet and roast for another 3 to 5 minutes.