MOROCCAN – Roasted Chickpeas Appetizer

The fascinating colors and flavors of Morocco are as rich and complex as the country itself. The ‘Land of the Setting Sun’ saturates the senses with distinctive and inviting palettes of color, fabric textures and spices. Today’s episode of the exotic style of “MOROCCO” inspired Vera with the mouth-watering appetizer ’Moroccan Roasted Chickpeas’.

MOROCCAN – Roasted Chickpeas Appetizer

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper.

Mix well all dry seasonings, set aside.

Drain chickpeas, pat dry with paper towels. Pour into a big bowl. Drizzle olive oil, then stove-top roast in a pan for 15 minutes, continually tossing not to burn. Use a splatter screen – some chickpeas will ‘pop’.

Pour chickpeas into a bowl, drizzle olive oil on them, then pour and mix the dry seasonings. Place onto the lined baking sheet.

Bake in over for 20-30 minutes.

Let cool, serve warm, or room temperature.

Ingredients

One 15.5-ounce can low-sodium chickpeas, drained and rinsed

1 tablespoon olive oil

1/2 teaspoon ground cumin

1/2 teaspoon light brown sugar

1/4 teaspoon cayenne

1/4 teaspoon ground cinnamon

1/4 teaspoon garlic powder

1/4 teaspoon ground ginger

1/4 teaspoon paprika

1/4 teaspoon kosher salt