roasted chickpeas

Yum, yum, yum! These roasted chickpeas are such a satisfying snack - instead of reaching for processed chips and the like, prepare these and keep on hand for when you need a salt fix. So crunchy and flavorful, I wish I would have quadrupled the recipe so they lasted longer! I found this recipe while perusing a new food blog - a foodie's thoughts - I will definitely be frequenting this blog often as Amanda has some delicious ideas on there! She used cayenne powder on hers, but since I didn't have that on hand, I used garlic powder for one batch and habanero powder for the other. I took the garlic ones to work yesterday while Brad took the habanero ones and we each couldn't stop ourselves from finishing them off. They're that good.

Roasted Chickpeas
1 can chickpeas, drained and rinsed
Extra-virgin olive oil (approx. 2-3 tbsp)
Salt
Spice of your choice (garlic powder, paprika, cayenne powder, curry powder, cumin, etc.)

Preheat oven to 425C. Line a cookie sheet with a double layer of paper towels. Spread chickpeas on top of paper towels. Using another double layer of paper towels, roll the chickpeas around on the pan to dry them (this will also remove a lot of the skins). Remove the rest of the skins, if desired (this can be quite tedious, but definitely worth the effort!). Repeat drying with paper towels. Remove paper towels, leaving chickpeas on cookie sheet. Drizzle with olive oil. Sprinkle liberally with salt, and add a few pinches of cayenne pepper.Shake the pan until all chickpeas are evenly coated. Roast for 30-40 minutes, shaking the pan every 10 minutes. Chickpeas are ready when they are browned and crunchy (and noisy when rattled). Add more salt if needed. Store in an airtight container.

original recipe found @ a foodie's thoughts