Ras El Hanout Roasted Chickpeas




RawSpiceBar’s Ras el Hanout Spices
1 Tbsp Olive oil
2 Cups of cooked chickpeas
1 Tbsp Cilantro, finely chopped
1 Tbsp Rosemary, chopped



  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. Place chickpeas (either cooked or from a can) into a bowl
  5. Mix together the RawSpiceBar’s Ras el Hanout Spices 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 oven 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 and rosemary. Pour into a bowl and serve


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