How to Make Moroccan Chickpeas w/ Marc Murphy & City Harvest
Read Directions

A Note From feedfeed

We were lucky enough to have Marc visit Feedfeed Brooklyn to discuss City Harvest's Skip Lunch Fight Hunger, an annual campaign which raises money to help ensure that New York City children and their families have the nutritious food they need to thrive during the summer, and all year round. City Harvest's Food Council is a group of top chefs and culinary experts dedicated to supporting City Harvest's work year round. Marc is serving as co-chair of this year's Skip Lunch Fight Hunger campaign, and we are so excited to be teaming up with City Harvest for this amazing cause!

Prep time 10mins
Cook time 10mins
Serves or Makes: 4 cups

Recipe Card


  • 2 (15.5 ounce) cans chickpeas, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne
  • Kosher salt
  • freshly ground black pepper
  • 6 tablespoons canola oil


  • Step 1

    Lay the chickpeas out on a flat surface and dry them as much as you can using paper towels. In a small bowl, stir together the cumin, coriander, turmeric, cinnamon, cayenne, and salt and pepper to taste. Set aside.

  • Step 2

    In a medium skillet, heat the oil over medium heat until shimmering. Line a large plate with paper towels. Working in two batches, add the chickpeas to the skillet so they are in a single layer in the pan and cook, stirring frequently, until golden and crispy, 15 to 20 minutes. Use a slotted spoon to transfer the chickpeas to the prepared plate and pat with more paper towels to remove excess oil.

  • Step 3

    Carefully wipe the pan clean and return the chickpeas to the pan. Return the pan to the stove and add the spice mixture. Toss everything together until combined— this helps to bloom the spices. Serve immediately.