Berber Spice Roasted Chickpeas Recipe

Ingredients for Berber Spice Roasted Chickpeas

• Dried Garbanzo Beans
• 1 teaspoon salt
• Olive Oil
• Mixed Spice

How to Make Berber Spice Roasted Chickpeas

1. **Prepare the Chickpeas:** If using dried chickpeas, rinse 1 cup thoroughly and place in a medium saucepan. Cover with 2 inches of water, add 1 teaspoon of salt, and let soak overnight (at least 8 hours). Drain and rinse well.
2. **Boil Chickpeas (Dried only):** Add the soaked chickpeas back to the saucepan, cover with 2 inches of fresh water, and bring to a boil. Reduce heat to a simmer and cook for 45-60 minutes, or until tender but not mushy. Drain well and pat dry with a kitchen towel or paper towels.
3. **Prepare Canned Chickpeas:** Rinse 1 (15-ounce) can of chickpeas thoroughly under cold water. Drain well and pat dry completely with a kitchen towel or paper towels. This step is crucial for achieving crispy chickpeas.
4. **Preheat & Prep:** Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
5. **Season & Roast:** In a large bowl, toss the prepared chickpeas with 2 tablespoons of olive oil and 2 tablespoons of Berber spice mix (recipe #454642). Ensure the chickpeas are evenly coated.
6. **Bake:** Spread the chickpeas in a single layer on the prepared baking sheet. Bake for 30 minutes, shaking the pan every 10 minutes to promote even browning and crisping.
7. **Cool & Enjoy:** Remove from the oven and let cool slightly before serving. Enjoy your crispy, flavorful Berber Spice Roasted Chickpeas as a snack, salad topping, or side dish!