Roasted Chickpeas

I don’t like to snack.   I wish I didn't have to do it.  If I could survive without passing out from hunger, I would avoid snacking at all between meals because I think that the options for full meals are so much more exciting.  Unfortunately, snacking is necessary if I am going to make it from lunch at noon to dinner at 7.  So in an attempt to make snacking more interesting (and healthy) I present roasted chickpeas.  This recipe is easy, quick, and requires few ingredients.  Using canned chickpeas saves time and the spice blend is very flexible- use whatever you have.  Chickpeas also have a lot of health benefits that make them more desirable than a lot of the other snacking options out there- they are a good source for protein, fiber, and folic acid and they have a low glycemic index. 

Roasted Moroccan Chickpeas

1 can chickpeas

1 tablespoon olive oil

1 tablespoon cumin

1 teaspoon ground coriander

½ teaspoon chile powder

½ teaspoon cinnamon

1 teaspoon cayenne pepper

¼ teaspoon ground ginger

1 teaspoon kosher salt

Preheat the oven to 450 degrees.  Rinse and drain chickpeas in a colander for about 15 minutes, or until they are completely dry.  Meanwhile, mix together the spice blend.  Toss the chickpeas with olive oil and about ¾ of the spice blend (do a taste test and add more if needed).  Lay the chickpeas flat on a baking sheet and roast for about 45 minutes- 1 hour until they are browned and crispy.  Keep an eye on them towards the end- they burn fast.  Let cool and store in an air tight container.