Sunday, May 15, 2016
1 or 2 cans of chickpeas, rinsed and drained
spices of your choice (I used smokey paprika, cayenne pepper and salt)
After rinsing the chick peas, pour them onto a paper towel lined pan, and pat them off with another paper towel. Get them as dry as you can. I put mine in a large mixing bowl after they were dry.
Drizzle with about a Tablespoon or two of olive oil and toss to coat. Then sprinkle with your choice of seasonings, I put about 1/4 teaspoon of paprika, 1/8 teaspoon cayenne and a few dashes of salt. I only did one can of chick peas, adjust seasonings to your desired taste. Toss to coat with seasoning then pour your chickpeas onto a parchment lined baking sheet.
PLACE YOUR PAN OF CHICK PEAS INTO A COLD OVEN. Then turn the heat to 425 and let roast for about 30 to 40 minutes or until golden brown--Stirring them every 10 minutes. Turn off oven and let the chick peas sit in there for another half an hour. Remove from oven and let cool comepletely. Store in zip loc baggie or storage container.... if you don't eat them first.