Roasted Chickpeas with Moroccan Spices

See...!  it does not always have to be  potato chips  or tacos...:)

These little gems are delicious and certainly satisfy the graving for a spice snack  in between....

1 400g tin of chickpeas
1 Tbsp olive oil

FOR THE MOROCCAN SPICE MIX:

2 tsp ground cumin
1 tsp ground coriander
1/2 tsp chili powder
1/2 tsp sweet paprika
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground ginger
1/8 tsp smoked paprika

1/2 tsp sugar

Preheat oven to 180C.  

Drain the chickpeas into a colander and rinse well with cold water until no more foam appears. Let beans drain for 5-10 minutes, then pat dry with a cloth or paper towel if they still look wet.

While the chickpeas drain, make the spice mix. (The recipe makes far more than you need, but you can store it in an airtight container for other uses.)

Toss beans with olive oil and seasonings and lay out on a parchment-lined baking sheet.

Roast for about 45 minutes stirring every 15 minutes so they don't burn and cook evenly.

Check for doneness (they should be crunchy and not soft at all) and put back into the oven for 5 minute intervals if they are not ready).

They are also amazing when added to a salad. I often add Dukkha to a salad..  but these give a wonderful crunch!