Roasted Chickpeas

Yield: ~2 cups

Prep

1 cup        Dried Chickpeas If using dried chickpeas/garbanzo beans, soak them in water for about 5 hours or overnight.
Rinse and cover with fresh water to cook for about 30 minutes or until tender. Drain and
set aside.

                  -OR-

2 cans       Garbonzo Beans Drain and rinse.

Preheat oven to 400° and line a baking sheet with parchment.

[Virtually any mixture of spices can be used to flavor the chickpeas. For the feast, a prepared Hawaij Seasoning was used, containing: garlic, coriander, allspice, cumin, curry powder, black pepper, turmeric, cardamom, powdered ginger, cinnamon, cloves, and nutmeg. The original recipe called for:]

1½ t          Cumin                        Make the spice seasoning by mixing the cumin, paprika,

1½ t          Paprika                       cayenne, and sea salt in a small dish

½ t            Cayenne

1 t             Sea salt

Cooking

2 T            [Olive] Oil                 In a medium bowl, toss the drained chickpeas / garbanzo beans with the oil and
half of the spice mixture. Spread on the lined cookie sheet.

½              Lime                          Squeeze the lime juice and the lemon juice over the beans.

½              Lemon

Roast for 40 minutes. Remove from the oven for 10 minutes to cool. 

Place them back in the oven for 10-15 more minutes until crunchy.

<remaining spice Remove from the oven when crunchy then place in a paper bag with the   mixture> remaining spice mixture and a few extra squeezes of lemon juice, and shake.

Cool and store in a tightly sealed jar.

Use it for: a fiber-rich snack or a crunchy, crouton replacement topping for salads

Source: wakethewolves.com/roasted-chickpeas/