We love chickpeas in this house. Seriously, we go through a few cans a week, and they go in just about everything we cook. They are a versatile bean that adds flavour and protein to a meal. So, to try something slightly different than I am used to doing with chickpeas, I roasted them. They were DELICIOUS! They get crunchy on the outside, and the spices add just enough flavour. We almost devoured an entire bowl in one sitting. Make extra of these, trust me, they won't go to waste.
1 1/2 tbsp olive oil
3/4 tsp paprika and cumin
1/4 tsp salt
Pinch of cayenne
1 19oz can chickpeas, rinsed and drained
Preheat oven to 400 degrees.
After the beans are rinsed and drained, place into a kitchen towel to get them as dry as possible. This is important. If the beans are still moist, they will not get crispy.
While the beans are drying, add olive oil, spices and salt to a bowl. Mix well. Add the beans, and stir until all the beans are evenly coated.
Place on a cookie sheet in an even layer. Bake for about 40-45 minutes, or until the beans are crispy.
These will stay fresh in an air tight container for a couple of days...if they make it that long.
