By Mary Ostyn
November 16, 2010

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.