Ras el Hanout Roasted Chick Peas
2 cans organic (or no salt added) chick peas, drained and rinsed
1-1 1/2 Tbsp extra virgin olive oil
1 Tbsp ras el hanout*
1/2 tsp sweet paprika (use a high quality Hungarian paprika if you want flavor and not just color)
Toss chick peas with oil and spices. Spread into a single layer on a baking sheet.
375 deg F for 25-30 minutes, until they reach the desired texture.
Serves 4. 6-8 if you are putting them on a salad.
*The blend I used had enough salt for the dish, but if your blend does not have much, adjust salt to taste.
Roasted Chick Pea and Artichoke Salad
2 C mixed greens (I used spinach and green leaf lettuce)
~1/3 C roasted chick peas
~1/3 C sliced marinated artichokes
a sprinkle of crumbled feta
tangy dressing (like Greek, a lemon vinaigrette, or my obvious old stand by.)
*Kalamata olives were supposed to go on the salad, but I didn't realize I was out of them.