Ras El Hanout Roasted Chickpeas Food
RAS EL HANOUT
This spice mix is often called for in many Moroccan dishes.
Provided by NATHALIE1
Categories World Cuisine Recipes African North African Moroccan
Time 5m
Yield 12
Number Of Ingredients 12
Steps:
- Mix salt, cumin, ginger, turmeric, cinnamon, black pepper, white pepper, coriander, cayenne pepper, allspice, nutmeg, and cloves in a small bowl until evenly blended. Store in an airtight container up to 1 month.
Nutrition Facts : Calories 4.4 calories, Carbohydrate 0.8 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 194.5 mg, Sugar 0.1 g
RAS EL HANOUT ROASTED CHICKPEAS
Number Of Ingredients 4
Steps:
- 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. Drain and allow to cool slightly
- 3. Preheat your oven to 210°C/ °F
- 4. PLlce chickpeas (either cooked or from a can) init a bow
- 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. 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. Remove from the oven and sprinkle over the cilantro. Pour into a bowl and serve
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