From The Moroccan Collection by Hilaire Walden
Moroccans are inveterate snackers, masters at producing a myriad of nibbles throughout the day. Deep-fried spiced dried fava beans are a particular specialty, but because it is so much easier for us to get chickpeas, I am giving a recipe using them. Baking is more in line with modern eating and cooking, so I have modified the traditional method.
Ingredients:
1 can (14 oz.) chickpeas, drained and rinsed
2 tablespoons olive oil
2 plump garlic cloves, crushed
paprika and ground cumin, for sprinkling
salt and pepper
Directions:
1. Spread the chickpeas on a baking sheet. Mix the oil with the garlic and pour over the chickpeas, stirring everything together.
2. Transfer the baking sheet to a preheated 400 degree F. oven and cook the chickpeas for about 15 minutes, stirring them occasionally so they cook evenly.
3. Tip the chickpeas onto papertowels to dry them, then toss while still warm with paprika, cumin, and salt and pepper. Eat while warm or store in an airtight jar in a cool place for up to two weeks.
Serves 2-4.