Moroccan Chickpeas

If you don't like chickpeas, the least you can do is make this recipe for the smell. My kitchen smells heavenly. I have never had chickpeas before, but let me tell you, they are awesome. They get nice and crunchy when cooked. (Some didn't get crunchy, and they were very yummy too.) The spices work wonders for them. These chickpeas are good to eat by themselves or on salad. By themselves, they are a nice salty snack that's full of protein.


Moroccan Chickpeas
serves 3-4


Ingredients:

1 can (15 oz.) chickpeas
1/4 cup olive oil
1/2 teaspoons curry powder
1/2 teaspoons allspice
1/2 teaspoons ground cloves
1/2 teaspoons pumpkin pie spice (optional)
2 teaspoons cinnamon
1/2 teaspoons cayenne powder (or more if you like spicy food)
1/8 teaspoon ginger
1/2 teaspoon sea salt


Directions
Heat oven to 400°F
Drain the chickpeas. Coat with the olive oil and set aside. In a small bowl, mix all of the spices together. Sprinkle over the chickpeas and stir to coat evenly.

Spread the chickpeas in a single layer on a baking sheet and cook for thirty minutes, stirring them about half way through. Make sure they aren't soft when the thirty minutes is up. If they aren't, put them back in the oven. You only want the center to be a little bit soft. After cooling, the chickpeas will be crispier.