Special Diet

Moroccan Spiced Chickpeas

prep 5 mins cook 35–40 mins
  • 2 x 400 g (13 oz) cans chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 tablespoon rose harissa paste
  • 1 tablespoon Moroccan or Middle Eastern spice mix, such as baharat
  • ½ teaspoon salt

Dry the chickpeas on kitchen paper to remove any excess water.

Mix all the remaining ingredients together in a large bowl. Add the chickpeas and toss in the spice mix to coat.

Spread the chickpeas out in a single layer on a rimmed baking sheet and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 35–40 minutes until a deep golden colour. Leave to cool before serving.

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