Moroccan Chickpeas

Moroccan Chickpeas are easy to make and delicious.  Healthy, low in calories, crispy and packed with flavor, they are an addictive snack that you will find yourself making all the time.

                                                       Moroccan Chickpeas
                                                              adapted from
                                                       Season with Authority
                                                              Marc Murphy

Ingredients
2 ( 15-ounce ) cans chickpeas
   drained and rinse
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne
Kosher salt
Freshly ground black pepper
6 tablespoons canola oil

Directions

1. Lay the chickpeas out on a flat surface and dry them as much as you can usingpapet towels. In a small bowl stir together the cumin, corriander, turmeric, cinnamon, cayenne,  and salt and pepper to taste.

2.  In a medium skillet, heat the oil over medium heat until shimmering. Line a plate with paper towels. Working in two batches,  add the chickpeas to the skillet so they are in a single layer in the pan and cook, stirring frequently,  until golden and crispy,  15 to 20 minutes.  Use a slotted spoon to transfer the chickpeas to the prepared plate and pat with more paper towels to remove excess oil.

3. Carefully wipe the pan clean and return the chickpeas to the pan. Return the pan to the stove and add the spice mixture. Toss everything together until combined - this helps to bloom the spices. Serve immediately.

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