Spicy Oven-Roasted Chickpeas
Makes about 1 ½ cups
- 1 19oz/546mL can chickpeas
- 4 tsp oil
- 1 tsp fine sea salt divided
- 2 tsp mixed spice i.e. garam masala, Italian seasoning, Za’atar, etc divided.
- 1/4 tsp cayenne pepper
Heat the oven 425°F. Pour the chickpeas into a colander and drain and rinse very well under running water. Pat dry.
Toss chickpeas with oil and half of the salt and spices. Spread out on a large cookie sheet. Roast for 40-50 minutes or until dry, brown and crispy, turning every 10 minutes to avoid burning.
Toss warm chickpeas with remaining salt and spices. Enjoy warm or at room temperature. Store for 3 days in an air-tight container at room temperature..