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Author Notes: Ras El Hanout Roasted Chickpeas —RawSpiceBar
RawSpiceBar’s Ras el Hanout Spices
tablespoons Ras el Hanout Spice Paste
tablespoon Olive oil
cups of cooked chickpeas
tablespoons Cilantro, finely chopped
- 1. If using Dried Chickpeas: soak the chickpeas in 6 cups of water for atlas 5 hours (overnight preferred). Drain, rinse well and place in a pan with enough water to cover them by about 3cm. Bring the water to the boil. Reduce to a simmer and cook, covered, for around 30 to 45 minutes until the chickpeas are soft but not mushy.
- 2. Drain and allow to cool slightly
- 3. Preheat your oven to 210°C/ °F
- 4. PLlce chickpeas (either cooked or from a can) init a bow
- 5. Mix together the Ras el Hanout spice paste and olive oil until well combined and Stir through the chickpeas. Make sure the chickpeas are well coated in the spices.
- 6. Line a baking sheet with baking paper and spread the chickpeas out in a single layer. Place in the over for fifteen minutes before giving the pan a shake (or the chickpeas a stir) and place back into the oven for another 10 minutes.
- 7. Remove from the oven and sprinkle over the cilantro. Pour into a bowl and serve