Roasted Moroccan Garbanzos

2 cups DRY garbanzo beans (1 15 oz bag)
6 cups of water (room temp is best)
1 TBSP melted coconut oil or extra virgin olive oil
2 tsps moroccan spice mix
1/2 tsp sea salt

To make the spice mix:

2 tsps ground cumin
1 tsp ground coriander
1/2 tsp each of chili powder, paprika & cinnamon
1/4 tsp ginger
1/8 tsp cayenne
pinch of ground cloves

• Rinse beans in a colander.
• Add the beans to a bowl with the water & soak overnight for approx 12 hours.
• Drain beans and let them sit in the colander for 15 – 30 mins to let out the excess moisture. Preheat oven to 350.
• Transfer chick peas to a large bowl & toss with oil.
• Add spices & salt & toss again.
• Spread on baking pan in a single layer.
• Bake approx 1 hour (checking earlier for desired crunchiness).

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SIDE NOTES:

~ You don’t have to make that exact spice mix. You can just add a pinch of whatever spices you feel like. The moroccan spice mix is good on veggies & in soups too, so you can make the full amount & keep the left overs in an extra spice jar. Alternately, you might even be able to buy a pre-made moroccan spice mix if you’d like.

~ Using a glass pyrex dish, these come out crunchier. A parchment covered cookie sheet will make them more chewy. My daughter likes them on the chewy side, so that’s our preferred method. May the force be with you….

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