Ingredients

The following ingredients have 4 Servings
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 1 tablespoon extra virgin olive oil

Instruction

  • Preheat oven to 425 degrees.
  • Lay chickpeas out on a sheet pan and pat them dry with a kitchen towel. Remove the towel from the pan.
  • Combine spices in a bowl. Sprinkle the spices over the chickpeas and drizzle them with the olive oil. Toss until the chickpeas are coated with spices.
  • Place in an even layer on a baking sheet and bake 30-35 minutes, or until very crispy, stirring once about halfway through.
  • Remove from the oven, set aside and allow to cool.
  • Store the roasted chickpeas in an airtight container at room temperature up to 2 weeks.