Moroccan Chickpeas
Prep time: 
Total time: 
yield: 1 cup
I always use dried chickpeas which I soak overnight and cook the next day. I highly recommend this step to you however using tinned is perfectly OK as well, just look for BPA-free tins.
  • 1 cup chickpeas, cooked (or tinned)
  • 1 teaspoon cumin
  • 1.5 teaspoons paprika
  • 1 tablespoon olive oil
  • ¾ tablespoon balsamic vinegar
  • Good crack of salt & pepper
  1. Combine all ingredients, coating chickpeas well with the mixture
  2. Store remaining chickpeas in an airtight container in the fridge for up to 5 days
Recipe by Nadia Felsch at