I made these tajine spice roasted chickpeas because they are the perfect travel snacks! And because I'm going on vacation tomorrow! YESSSS! Hopefully the cooking class I'll be taking on the trip will inspire many new and varied recipes.
I can make all kinds of bad choices in airports - peanut M&Ms might be the worst culprit. So, it's always nice to whip together the simplest of recipes and take it along with you.
I called these tajine spice chickpeas because I used a variation of a wonderful spice mixture off a New York Time's tajine recipe. I highly recommend that recipe - I've made it with both chicken and, when I decided to eat less meat, as a fully vegetarian dish with cauliflower, zucchini, and eggplant.
When I was making these chickpea snacks, my cats got in on the action and went absolutely nuts for the chickpea skins. I had to start over with a fresh can of chickpeas and let the cats have the first one I opened. It was truly bizarre, you never know what they're going to go for - I know they'll always lose it when I bring home fresh salmon, but chickpeas...really?
Anyways, cat or human, I hope you enjoy this simple, healthy, crispy chickpea snack!