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berber spice roasted chickpeas


local source. i used and recommend this spice mix recipe: recipe #454642 canned/tinned garbanzo beans can replace dried but it's best to use organic and *rinse well* to remove the excess salt!


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  1. If using dried chickpeas: put rinsed chickpeas in a medium saucepan and cover with water
  2. Let sit overnight or at least eight hours
  3. Drain
  4. Rinse and add water to cover by 2 inches
  5. Add salt
  6. Bring to a boil
  7. Then reduce heat to a good simmer and allow to cook for about 45 minutes or until tender
  8. They should be cooked through but not mushy
  9. Drain well and lay on a baking sheet or a kitchen towel to dry
  10. Canned chickpeas: rinse well and set aside to dry
  11. Preheat oven to 375 degrees
  12. Line a rimmed baking sheet with parchment paper
  13. Place chickpeas on the baking sheet and drizzle with oil and the berber spice mix
  14. Shake pan to roll chickpeas to distribute the oil and spices
  15. The beans should be all in an even single layer
  16. Bake for about 30 minutes
  17. Shaking pan every 10 minutes or so to move the chickpeas around
  18. When done
  19. The garbanzo beans should be slightly crunchy on the outside but still soft inside

Step 15

Total Time in Minute 30

Ingredients Count 4

cooking berber spice roasted chickpeas

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Dried garbanzo beans


Olive oil

Mixed spice

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