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Tajine Spice Roasted Chickpeas

Tajine Spice Roasted Chickpeas

I made these tajine spice roasted chickpeas because they are the perfect travel snacks! And because I'm going on vacation tomorrow! YESSSS! Hopefully the cooking class I'll be taking on the trip will inspire many new and varied recipes.

Tajine Spice Roasted Chickpeas | This Healthy Table

I can make all kinds of bad choices in airports - peanut M&Ms might be the worst culprit. So, it's always nice to whip together the simplest of recipes and take it along with you.

I called these tajine spice chickpeas because I used a variation of a wonderful spice mixture off a New York Time's tajine recipe. I highly recommend that recipe - I've made it with both chicken and, when I decided to eat less meat, as a fully vegetarian dish with cauliflower, zucchini, and eggplant.

Tajine Spice Roasted Chickpeas | This Healthy Table

When I was making these chickpea snacks, my cats got in on the action and went absolutely nuts for the chickpea skins. I had to start over with a fresh can of chickpeas and let the cats have the first one I opened. It was truly bizarre, you never know what they're going to go for - I know they'll always lose it when I bring home fresh salmon, but chickpeas...really?

Anyways, cat or human, I hope you enjoy this simple, healthy, crispy chickpea snack!

Tajine Spice Roasted Chickpeas | This Healthy Table

Tajine Spice Roasted Chickpeas

Makes 2 (3/4 cup) servings | Prep Time: 5 minutes | Total Time: 35 minutes

Ingredients

1 tablespoon paprika

1/2 teaspoon garlic powder

1 teaspoon cinnamon

1 tablespoon ground coriander

2 teaspoons turmeric

1 teaspoon ginger powder

1 teaspoon ground cardamom

1 teaspoon allspice

1 can (10 ounces) chickpeas

Instructions

Preheat the oven to 350 degrees F (175 C). Add the spices, from paprika to allspice, in a small bowl and stir to combine.

Drain and rinse the canned chickpeas in a colander. Lay the moist chickpeas flat on a jelly roll pan (or other pan with a lip). 

Sprinkle the spice mixture on top of the chickpeas and mix gently with your hands, making sure to cover each chickpea with the spices.

Bake the chickpeas for 20 minutes. Remove from oven and move them around to make sure they aren't sticking to the pan. Bake for another 5 to 10 minutes, or until they are crispy.


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Tajine Spiced Roasted Chickpeas - an easy, delicious vegan snack | Shiny Happy Bright
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