Moroccan Roasted Chickpeas and Chocolate Oat and Black Bean Cookies Recipes

Moroccan Roasted Chickpeas

Moroccan Roasted Chick Peas


5 ml (1 tsp) cumin
5 ml (1 tsp) coriander              
2.5 ml (1/2 tsp) chili powder
2.5 ml (1/2 tsp) Spanish paprika
2.5 ml (1/2 tsp) salt
1 ml (1/4 tsp) cinnamon
1 ml (1/4 tsp) ginger
1 ml (1/4 tsp) all spice
1 pinch of cayenne pepper, to taste
2 cans 540 ml (19 oz) rinsed chickpeas, drained and dried
45 ml (3 tbsp) olive oil


  • Place the rack in the center of the oven.
  • Preheat oven to 180°C (350°F).
  • In a large bowl, combine the spices.
  • Add the well-dried chickpeas to the oil and mix well.
  • Spread the chickpeas on a baking sheet.
  • Bake for about 50 minutes, stirring repeatedly every 10 minutes, or until chickpeas are golden brown and crispy.
  • Let cool completely before storing them in an airtight container.

Chocolate Oat and Black Bean Cookies

Chocolate Oat and Black Bean Cookie


24 servings

1 can (540 ml) black beans, rinsed and drained
45 ml (3 tbsp) cocoa powder
25 ml (1/8 cup) quick oats
1.25 ml (1/4 tsp) salt
200 ml (4/5 cup) maple syrup
100 ml (1/3 cup + 1/8 cup) canola oil
10 ml (2 tsp) vanilla extract
3.75 ml (3/4 tsp) baking powder
228 g (1 1/3 cup) chocolate chips


  • Place the rack in the center of the oven.
  • Preheat oven to 180°C (350°F).
  • Line a baking tray with parchment paper.
  • In a food processor, add all the ingredients except the chocolate chips.
  • Blend until smooth, and transfer batter to a large bowl.
  • Add the chocolate chips and mix until well blended.
  • Measure approx. 30 ml (2 tbsp) of batter and shape into a ball. Divide all the batter into balls of the same size and shape a total of 24 balls.
  • Place the balls on your tray so they are 5 cm apart (keep extra balls for a second bake).
  • Bake 5 minutes-7 minutes. Do not overcook.
  • Let cool for 10 minutes.