Roasted Chipotle Chickpeas

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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Yield: 7 (1/4 cup servings)


1 can (15 oz.) garbanzo beans (I use Eden Organic as they are (obviously) organic and the can is BPA free)

1 tablespoon olive oil

1/2 teaspoon finely ground sea salt (more or less to taste)

1/2 teaspoon ground chipotle chili pepper (more or less to taste)*

1/8 teaspoon garlic powder

*To make chile powder, grind a dried chipotle chile in a coffee or spice grinder till a fine powder.


1) Open can of garbanzos, pour in a strainer and rinse with cool water. Shake off excess water and pour onto a tea towel. Gently rub garbanzos with towel in a circular motion. Discard any skins that fall off.

2) Place garbanzos on a parchment lined baking sheet and allow to dry to the touch. It is important that they are dry before coating in oil or they will not get crunchy when roasted. You can place the baking sheet in the oven while it preheats to evaporate the remaining moisture.

3) Once dry, place garbanzos in a small mixing bowl with olive oil and gently mix with hands or wooden spoon until coated. Then sprinkle with finely ground sea salt, ground chipotle, and garlic powder, and gently mix. Return garbanzos to baking sheet and place in 400 degree Fahrenheit oven to roast for approx. 40 minutes. Shake baking sheet in a circular motion every 15 minutes to ensure even roasting. Remove from oven when garbanzos are a medium brown color and crispy when tasted. Set tray on cooling rack until cool to touch. Store in an airtight container.


This recipe can easily be tailored to your personal taste. Add more ground chipotle to make it spicier, substitute a different spice like chili powder, or use no spices at all and just add salt!