Recipe #164: Roasted Chickpeas with Moroccan Spices

I made these chickpeas a couple of weeks ago.  I loved the flavor but would have liked them to be a little crispier.  Next time I will cook them 75 minutes.

Roasted Chickpeas with Moroccan Spices
From Kalyn's Kitchen

1 can chickpeas (garbanzo beans)

1 T olive oil

1/4 - 1/2 tsp. Moroccan Spice Mix

salt to taste (I used about 1/4 tsp. kosher salt)

Spice Mix:

2 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp. chile powder (I used Ancho chile powder from Penzeys)

1/2 tsp. sweet paprika

1/2 tsp. ground cinnamon

1/4 tsp. ground allspice

1/4 tsp. ground ginger

1/8 tsp. cayenne pepper

a pinch ground cloves,

Preheat oven to 350 F. (I was making this in my favorite Oster Toaster Oven, If you're using a regular oven, I'd double the recipe and use a large cookie sheet.)

Drain garbanzo beans into a colander and rinse well with cold water until no more foam appears. Let beans drain for 5-10 minutes, then pat dry with a cloth of paper towel if they still look wet.

While beans drain, make spice mix. (This is great on many veggies, so make the full amount and store in a glass jar.)

When beans are well drained and dried, toss with olive oil, spice mix, and salt. Arrange in single layer on baking sheet. Roast 40-50 minutes, or until they are slightly browned and make a rattling sound when you shake the baking sheet. (I roasted these for 50 minutes, but next time I would take them out a tiny bit sooner.) Serve warm or let cool.