Moroccan Spiced Roast Chickpeas Recipes
MOROCCAN SPICED CHICKPEA SOUP
Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.
Provided by Dave Lieberman
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
- Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
- Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
- Season again, to taste, with salt and pepper.
- Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
CRISPY ROASTED CHICKPEAS WITH MOROCCAN SPICES
This is a great mid-afternoon snack by itself or sprinkle them on a salad or add some nuts. I used garbanzo beans from my freezer I cooked earlier and tripled the recipe so I'd have extra on hand. Kalyn says garbanzo beans are one of the world's healthiest foods--one of the highest protein levels in plants and also a low-glycemic food. Roasted chickpeas are eaten in Turkey as a snack called Leblebi. This recipe came from Kalyn's Kitchen--the Moroccan Spice Mix is from Fine Cooking Magazine. Kalyn keeps Moroccan Spice Mix on hand to flavor veggies as well.
Provided by AmyZoe
Categories Lunch/Snacks
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Drain garbanzo beans into a colander and rinse well with cold water until no more foam appears. Let beans drain for 5 to 10 minutes, then pat dry with a cloth or paper towel if they still look wet.
- While beans drain, make spice mix.
- When beans are well drained and dried, toss with olive oil, spice mix, and salt.
- Arrange in a single layer on a baking sheet.
- Roast 40 to 50 minutes or until they are slightly browned and make a rattling sound when you shake the baking sheet.
- Serve warm or let cool.
Nutrition Facts : Calories 43.4, Fat 1.3, SaturatedFat 0.2, Sodium 123.1, Carbohydrate 6.8, Fiber 1.4, Protein 1.5
MOROCCAN SPICED ROAST CHICKPEAS
© 2014 Turner Broadcasting System, Inc. All rights reserved. Satisfy your need for crunchy, savory snacks in only 100 nutrient-packed calories with these tasty Moroccan spiced chickpeas. Make extra spice mix, as it can double as a rub for ribs, chicken or roasted vegetables.
Provided by Turner Broadcasting
Categories Beans
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Pat the chickpeas dry between two paper towels then place on the baking sheet. Drizzle with the olive oil then roast the chickpeas in the middle of the oven, tossing every 15 minutes, until deeply golden, dry and crunchy, 40 to 45 minutes.
- While the chickpeas roast, prepare the spice mixture: combine the cumin, brown sugar, cayenne, cinnamon, garlic, ginger, paprika and salt in a medium bowl. Mix until the color is uniform. As soon as the chickpeas come out of the oven, toss with the spice blend. Serve warm or at room temperature.
Nutrition Facts : Calories 23.5, Fat 2.3, SaturatedFat 0.3, Sodium 97.5, Carbohydrate 0.8, Fiber 0.1, Sugar 0.4, Protein 0.1
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