Roasted Chickpeas

Rachel hooked me up again! This time to roasted chickpeas. I snacked on them and then threw them on top of salads - yum. This link has tons of flavor combos, but I've listed the one below that I tried.

Roasted Chickpeas

by Rachel via Steamy Kitchen

1 can chickpeas (garbanzo beans), rinsed and drained

1 tablespoon olive oil

2 teaspoons salt (I used less)

1 teaspoon cumin

1/2 teaspoon paprika

1/4 teaspoon cinnamon

Preheat the oven to 400F.

  Lay paper towels on a rimmed baking sheet.  Place the beans on top of the paper towels.  Using another paper towel gently press and dry the beans.  Roll the beans around with the paper towel, this helps remove the moisture.  If any of the thin skin comes off, just discard them.  Remove the towels.

Drizzle the olive oil on top of the beans, toss them around to coat.  Roast the beans for 30-40 minutes until they are golden brown and crunchy.  Watch carefully so they do not burn, especially at the end.  Place in a bowl and toss in the salt and spice mixture.  Enjoy!