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Spicy Moroccan Chickpeas Recipe by Dr. Daryl

Are you a snacker? Some people love snacks, while others stick to 3 meals a day.

I’m not a huge snacker, but there are times when it’s a good strategy to have a healthy, delicious snack at the ready.

Today’s recipe for Spicy Moroccan Chickpeas is one of those. These roasted garbanzos are super flavorful with smoked paprika, chili powder, garlic, and cumin spices

These make a great afternoon snack if your blood sugar dips or you need a little protein and fiber to get you through until dinner time. They’re also perfect for upcoming holiday gatherings – either to share at events or munch on beforehand so you won’t be hungry when you arrive.

Want more easy, healthy recipe ideas from around the world? How does a Thai Spring Roll Veggie Bowl or Sweet Potato Fries with Chimichurri Sauce sound?

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Have you ever sprouted garbanzo beans before? You can do so before you start this recipe to up the nutrient factor. Soak garbanzo beans overnight in plenty of filtered water. In the morning, strain beans and rinse in a strainer and let sit in in the strainer 10 to 12 hours minimum before using. They may swell to almost twice their original size, believe it or not.

One more note… Feel free to adjust the seasonings to your liking if you are spice-averse. Or if you love spicy food, add more cayenne!


SPICY MOROCCAN CHICKPEAS

Ingredients [Serves 2-4]

2 cans organic chickpeas (I prefer Eden Organics)
2 tbsp. extra virgin olive oil
1/2 tsp. chili powder

1/2 tsp. smoked paprika (substitute regular paprika)
1/2 tsp. garlic powder

1/2 tsp. cumin
1/2 tsp. sea salt
 (Celtic Grey, Himalayan, or Redmond Real Salt)
¼ tsp. black pepper
Optional: pinch cayenne

Directions:

Preheat oven to 375° F. Thoroughly rinse and drain the chickpeas before using. Spread chickpeas on a baking sheet lined with parchment paper.

Roast the chickpeas in the oven for 45 to 60 minutes. You want them slightly browned and crunchy throughout. I recommend you test one, and if they are still mostly soft on the inside and there’s no crunch, keep baking until you reach your desired crunch.

Safely remove chickpeas from baking. Immediately, while the chickpeas are still hot, toss with olive oil first so chickpeas are completely covered, then add seasonings and toss again. Serve hot or at room temperature. Store chickpeas in an airtight container for up to about 4 days.

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GET OFF YOUR ACID!

Dr. Daryl

 


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