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You are here: Home » Vegan

Quick Moroccan Spiced Chickpeas

Feb 2, 2021 -May contain affiliate links

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Jump to Recipe·Print Recipe· 4.8 from 5 reviews
Side view of a grey bowl filled with moroccan spiced chickpeas, with some flowers in a vase in the background with a title

Spiced Chickpeas are incredibly simple to make and have the most satisfying taste! They’re full of flavorful spices and can be eaten as a snack or used as a topping on bowls, salads, baked potatoes, roasted sweet potatoes and even yogurt.

Close up side view of a grey bowl filled with moroccan spiced chickpeas

FUN FACT: One of my son’s favorite snacks is spiced chickpeas. I know, it sounds kind of crazy, doesn’t it? But it’s true! These spiced and cooked chickpeas are a totally healthy snack, and they’re just as enjoyable as potato chips or corn nuts with flavor you can adjust to your preference.

What Are Chickpeas?

Chickpeas are a versatile and inexpensive legume. They are found dried, canned in most supermarket aisles, you can also find chickpea flour in the gluten-free or all-natural section of many grocery stores. Chickpeas or garbanzo beans are the same things, so don’t let the canned goods aisle fool you. No matter what they’re called they are super nutritious, and high in plant-based protein and fiber. You may have even heard them called Egyptian peas! They’re small, round, with an uneven surface and light tan color.

Dried Chickpeas on a bright yellow surface
Dried Chickpeas

Are Chickpeas Healthy? 

Many vegetarians and vegans rely on chickpeas for plant-based protein and fiber! One cup of cooked chickpeas contains 14.5 grams of protein, 12.5 grams of fiber, and 268 calories. They’re filling while also being good for digestion. They’re a versatile legume that can be roasted until crispy, processed into smooth hummus, just spiced and warmed, or made into a healthier chickpea cookie dough. The possibilities are endless, just scroll down and you'll find a list of over 25 chickpea recipes. No matter what recipe you use they’re absolutely delicious either way!

Overhead view of a grey bowl filled with moroccan spiced chickpeas

Can You Eat Chickpeas Out of a Can?

Yes! We use canned garbanzo beans often because the're easy and very convienien. If you do buy dry chickpeas, soak them overnight (about 8 hours) with some baking soda before cooking and add them to your favorite recipes.

Here’s a fun fact: the water that chickpeas are cooked in is called aquafaba (say that 10 times fast!). It’s a viscous liquid that some cooks use as a vegan replacement for egg whites. Aquafaba is also the water found in canned chickpeas.

Ingredients for spiced chickpeas labeled - canned chickpeas, spices, olive oil

Moroccan Spiced Chickpeas

We used a Moroccan spice blend for these crispy chickpeas. You can adjust the spiciness ( add red pepper flakes or Aleppo pepper) and flavor to your own preference, but for this recipe we used:

  • Paprika
  • Cumin
  • Turmeric
  • Salt & pepper

Once you have chickpeas and spices ready, heat some olive oil in a skillet, toss chickpea and spices and cook them on the stovetop for a couple of minutes, until they’re warmed through. That’s it! Easy as can be!

Spiced chickpeas in a nonstick skillet

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Spiced chickpeas on a black plate, some flowers, a flowery napkin and two spoons
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Close up side view of a grey bowl filled with moroccan spiced chickpeas

Quick Moroccan Spiced Chickpeas


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

  • Author: Vicky & Ruth
  • Total Time: 5 minutes
  • Yield: 1 ½ cups
  • Diet: Vegan
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Description

Spiced Chickpeas are incredibly simple to make and have the most satisfying taste! They’re full of flavorful spices and can be eaten as a snack or used as a topping on bowls, salads, baked potatoes, roasted sweet potatoes and even yogurt.


Ingredients

  • 2 teaspoon sweet paprika
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 teaspoon extra virgin olive oil
  • 1- 15oz can chickpeas, rinsed and drained


Instructions

  1. In a small bowl, combine sweet paprika, cumin, turmeric, salt and black pepper.
  2. Heat olive oil in a medium nonstick skillet. Add chickpeas and spices and toss gently, so the chickpeas are well coated with oil and spices.
  3. Cook over medium heat for 2-3 minutes, until warm. Set aside
  • Prep Time: 2
  • Cook Time: 3
  • Category: snacks
  • Method: stovetop
  • Cuisine: Moroccan

Nutrition

  • Serving Size: ½ cup
  • Calories: 151
  • Sugar: 3.6
  • Sodium: 375
  • Fat: 5.5
  • Saturated Fat: .7
  • Unsaturated Fat: 4.2
  • Trans Fat: 0
  • Carbohydrates: 20.7
  • Fiber: 6
  • Protein: 6.3
  • Cholesterol: 0

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Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

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Reader Interactions

Comments

  1. Pattie

    February 04, 2021 at 10:24 am

    Absolutely delicious
    You have to make to appreciate the flavours

    Reply
    • Vicky & Ruth

      February 08, 2021 at 3:06 pm

      Thank you!

      Reply
  2. Kita

    February 08, 2021 at 10:30 am

    Amazing side dish. I really like the combination of the spices. Love it!

    Reply
    • Vicky & Ruth

      February 08, 2021 at 3:04 pm

      Thank you!

      Reply
  3. Jackie D

    October 28, 2022 at 9:05 pm

    delicious great flavours. Cant wait to try your other recipes.

    Reply
    • Vicky and Ruth

      November 17, 2022 at 11:52 am

      Thank you so much, Jackie!

      Reply
  4. Judy Holmes

    July 14, 2024 at 4:39 pm

    This recipe is delicious on its own. I was wondering if adding a bit coconut milk would ruin this dish or create a nice saucy dish? Any recommendations?

    Reply
    • Vicky and Ruth

      September 22, 2024 at 12:26 am

      Adding coconut milk will change the recipe, but I think It will still taste good.

      Reply
  5. Laurie

    November 26, 2024 at 7:59 pm

    Delish! I made these to be served over baked sweet potatoes and they were wonderful!

    Reply
    • Vicky and Ruth

      December 27, 2024 at 1:08 pm

      We love them over baked sweet potatoes too! So glad you loved them!

      Reply

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Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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