1 Tbsp olive oil, 1-1/2 tsp chili powder, 1-1/2 tsp ground cumin, 1/4 tsp salt, 1/8 tsp cayenne, 2 cans chickpeas, rinsed, drained and patted dry. Preheat oven 400 F. Stir oil and spices together in a large bowl. Add chickpeas and toss to coat. Divide chickpeas between two large rimmed baking sheets. Bake, shaking pans occasionally and rotating pans from top to bottom shelves after 20 minutes, until chickpeas are browned and crisp, about 35 to 40 minutes. Serve warm or at room temperature.

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