Roasted Chickpeas with Moroccan Seasoning

November 16, 2010 | By | Comments (6)

RoastedChickpeas With a houseful of hungry kids, I've always got my eyes open for affordable snacks.  Recently I tried roasting chickpeas, and was delighted with the results. Delicious, quick, and seasonings can be customized to suit your likes.  I chose to make mine with a Moroccan seasoning mix.  Other ideas include brown sugar and cayenne, garlic and paprika, or honey and cinnamon.  Got another favorite?  I'd love to hear it!  This recipe is written to use canned chickpeas, but they're actually very easy to cook yourself.   Simply simmer in lightly salted water until they are soft, which usually takes about an hour.



  • 3 cups cooked chickpeas (about 2 cans)
  •  1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4  teaspoon  ground ginger
  •  1/4 teaspoon  ground coriander
  •  1/4  teaspoon  ground cinnamon
  • 1/8 teaspoon  freshly ground black pepper
  • 1/8  teaspoon  ground allspice
  • 1/8  teaspoon  ground turmeric


Begin by rinsing and draining chickpeas and letting them sit for a few minutes.  Pat dry, and pour chickpeas onto a cookie sheet.  Toss with oil.  Combine seasonings, mix til well combined, and sprinkle over the top of the chickpeas.   Toss again to evenly distribute seasoning, shaking pan a bit to allow the chickpeas to spread in a single layer on the cookie sheet. Bake at 350 degrees for 40-50 minutes, stirring once.  Chickpeas are done when they have browned bits, rattle when the pan is shaken, and have some crunch when you bite into them.


  1. Petra

    Sounds pretty good, got to try that

    November 17, 2010 at 10:15 am
  2. Stephanie Dowd

    I have roasted chickpeas with a very tiny bit of canola or olive oil and then tossing with an envelope of onion soup mix. I made them for me and my teenagers ate them all before they cooled down!

    November 18, 2010 at 11:53 am
  3. betty

    I use a little almond oil and cajun mix. Yummie

    November 18, 2010 at 1:54 pm
  4. Coni

    Have made these before.
    Delicious. Is there any way to keep them crunchy after you store them?

    November 18, 2010 at 2:01 pm

    Regards for writing “Roasted Chickpeas with Moroccan Seasoning – You’ve Got To Taste This |”. I personallymay definitely end up being back again for more reading through and writing comments shortly. Thanks a lot, Dominic

    January 12, 2013 at 9:21 am
  6. Jones sabo almost all bloodstream symbol damage do

    Very interesting topic, regards for posting

    April 12, 2013 at 7:12 am

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