1 14.5 oz can chickpeas (garbanzo beans), drained and rinsed
1 teaspoon olive oil
¼ teaspoon salt
5 dashes cayenne pepper
1 teaspoon cumin
1) Preheat oven to 425°F.
2) Place chickpeas on baking/cookie sheet. Roast for 10 minutes. Shake the pan. (Do not spill on kitchen floor.) Roast another 10 minutes.
3) In a medium bowl, combine chickpeas, oil, salt, and spices. Stir well to combine.
4) Spread chickpeas back out on baking sheet. Roast between 5 and 15 more minutes, until they're browned and super crunchy. Serve.
1 teaspoon olive oil
¼ teaspoon salt
5 dashes cayenne pepper
1 teaspoon cumin
1) Preheat oven to 425°F.
2) Place chickpeas on baking/cookie sheet. Roast for 10 minutes. Shake the pan. (Do not spill on kitchen floor.) Roast another 10 minutes.
3) In a medium bowl, combine chickpeas, oil, salt, and spices. Stir well to combine.
4) Spread chickpeas back out on baking sheet. Roast between 5 and 15 more minutes, until they're browned and super crunchy. Serve.
