Weeknight Spicy Moroccan Chickpeas


  • 19 oz (540 mL) can chick peas, drained, rinsed and well drained
  • 1 tbsp (15 mL) olive oil
  • 1 tsp (5 mL) each: ground cumin, ground coriander and salt
  • ½ tsp (2 mL) each: smoked or sweet paprika, garlic powder and pepper
  • ¼ tsp (1 mL) each: cayenne and cinnamon
  • Couscous or rice
  • Chopped fresh parsley or cilantro

Preparation Instructions:

  • Preheat oven to 400°F (200°C).
  • In a bowl, toss chick peas with oil.
  • In a small bowl, combine all seasonings, sprinkle over chick peas and toss to coat evenly, Place in an even layer in Culinary Parchment Cooking Bag on rimmed baking sheet.
  • Fold over open edge twice and crimp well. Bake 15 minutes. Open bag and let stand a few minutes.
  • Serve over couscous or rice and sprinkle with parsley or cilantro. Makes 2 cups (500 mL) chick peas.

Enjoy! For easy clean-up, simply dispose of the bag in your compost bin.

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