Roasted chickpeas appear to have become popular lately.
The restaurant we get take-out sometimes offers them as one of the topping options for your make-your-own-bowl.
I liked them very much, but I somehow thought it would be difficult to make at home.
Well, that turned out to be wrong.
Roasted chickpeas are SO easy to make, you can make them as good as (or better than!) store/restaurant ones.
We eat chickpeas a lot as plant-based eaters, and it is a great way to have a variety.
This time I used Moroccan-inspired spices, and they turned out delicious!!
Quick note…
Preheat oven to 450F. Drain, rinse, and dry canned chickpeas. Place them on a sheet pan lined with foil, one layer, and put in the oven for about 3-4 minutes. Take them out. Drizzle olive oil, and sprinkle, salt, pepper, cinnamon, cumin, and coriander. Combine and coat the chickpeas with oil and spices well. Put them back into the oven. Roast for about 20 minutes or until they achieve preferred texture.
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