Moroccan-Spiced Roasted Chickpeas

We're always on the look out for quick and healthy snacks, and this recipe fits the bill. As a surprising bonus, our toddlers gobbled these crispy little chickpeas down.

This is another recipe inspired by Super Natural Everyday, but not wanting to mess around with several paprikas among other flavorings, we looked to Morocco's cuisine for big flavor in only a few spices. Ginger, cinnamon, and cumin provide complex flavor in this snack that disappeared all too quickly after it came out of the oven.

Moroccan-Spiced Roasted Chickpeas

• 2 15-oz cans chickpeas, rinsed and dried

• 1/4 cup olive oil

• 2 tsp cinnamon

• 2 tsp ginger

• 2 tsp cumin

• 1 tsp sea salt

1. Preheat the oven to 425 F with a rack in the top third of the oven. Pour the chickpeas on a rimmed baking sheet and roast for 10 minutes. Shake the pan and roast for another 8 to 10 minutes. (Keep an eye on your chickpeas to avoid burning.)
2. Transfer the roasted chickpeas to a large bowl and mix together with olive oil, spices, and sea salt until well coated. Return to the baking sheet and roast for another 3 to 5 minutes.