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“Spicy Crunchy Moroccan Chick Peas”

Since I have been hijacked by life lately, it’s taken me a while to share these crispy treats, but they are an important topic.

I just love chickpeas. Or is it garbanzo beans? Well, I love them either way. Sometimes, when I’m in a rush, I just empty a can of them into a bowl, add some of my favorite dressing and any herbs I can find and it’s a meal. They are so versatile. I’ve noticed that people are finding yet another great way to make them at home by turning them into a crispy snack. Spicy, crispy, Moroccan chickpea-garbanzo beans? I’m sold.

These are the kinds of spices you will need… you can be very creative here though. See what your spice drawer speaks to you and go with that.

Mix ‘em up all nice.

Add some olive oil to your chick peas…

Coat them in the spices until they are syrupy…

Oh it gets so fun from here. Here’s the step-by-step photo set and recipe over at this fun place I write for: Tasty Kitchen. Enjoy!

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Comments

  1. What a nice way to change up chickpeas! You can’t go wrong with spicy and crispy.

    It was great meeting you at BlogHer…hope you’re having a great time in Austin!

  2. We had talked about travel foods – this is a great one for long days away from the kitchen.

    • Georgia says:

      Yes, good point! This would be a great travel/plane food for sure. Okay, I’m putting that one on the list ;)

  3. I love chickpeas, and I recently made these chickpea snacks and mine didn’t come out that good, or at least as good as all the raves they get. Now I think that mine needed another fifteen minutes, as I pulled them at 30 and they weren’t as crunchy as I liked. Why I didn’t put them back in the oven? I don’t know. I love how spicy these look!

  4. I have some Ras-El-Hanout in my spice drawer and if I am correct most spices are in it. So that would be easy to make.

  5. UM do u cook them or just eat them?