Rockin’ Moroccan Snack Mix
Makes 5 cups Prep 10 Minutes
Bake 350’ for 1 hour 5 minutes
2 cans (15.5 oz. each) chickpeas, drained and rinsed
2 Tbsp packed brown sugar
1 tsp ground cumin
1 tsp cinnamon
1 tsp sweet paprika
1 tsp ground coriander
¼ tsp salt
½ tsp ginger
½ tsp allspice
1/8 tsp ground cayenne (optional)
2 Tbsp olive oil
1 cup whole unsalted almonds
¼ cup sesame seeds
1 ½ cups dried apricots, chopped
1 cup pitted dates, chopped
Heat oven to 350’F.
Dry chickpeas in a single layer between paper towels.
In a bowl,, combine brown sugar, cumin, cinnamon, paprika, coriander, salt, ginger, allspice and, if using, cayenne.
Toss chickpeas with half the spice mix and 1 Tbsp of the oil.
Arrange on a sided baking sheet in a single layer and bake at 350’F for 45 minutes.
Toss almonds and sesame seeds with remaining spice mix and 1 Tbsp. olive oil
Mix into chickpeas on baking sheet.
Bake another 20 minutes, or until chickpeas are slightly crispy and almonds are toasted.
Cool slightly and toss with apricots and dates.
Store in an airtight container.
Per ¼ cup: 189 Cal, 7g fat, 6g Pro, 27g Carb, 6g Fiber, 91mg sodium, 0mg Chol.