This recipe is loosely adapted from Cooking Stoned.
These roasted chickpeas are one of my favorite snacks. I usually have some in an airtight container in my cabinet at all times. I throw them on soups and in salad for a little crunch and eat them plain. In some ways, they’re like an adult version of corn nuts.
Chickpeas (if you are using canned, drain and rinse them)
Canola or olive oil (a few tablespoons, depending on how many chickpeas you use)
1 tsp. cumin
1 tsp. curry powder
1/2 tsp. garlic salt
1/2 tsp. chili powder
1/4 tsp. cayenne
Preheat oven to 350 degrees F. Toss chickpeas with oil and spices. The chickpeas should not be too drenched in oil, but you need to use enough that the spices stick. Spread in a single layer in a rimmed pan. Roast for about 40 minutes, shaking the pan a few times while they are roasting. When they are crunchy and no longer soft on the inside, turn off the heat in the oven and keep the pan inside for another 10 minutes.