Ras El Hanout Roasted Chickpeas

1. 1

   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. 2

   2. Drain and allow to cool slightly

3. 3

   3. Preheat your oven to 210u00b0C/ u00b0F

4. 4

   4. PLlce chickpeas (either cooked or from a can) init a bow

5. 5

   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. 6

   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. 7

   7. Remove from the oven and sprinkle over the cilantro. Pour into a bowl and serve

* Per serving · 4 servings · Values may vary.

No additional tips available.