Spicy roasted chickpeas

Ok, the first thing I need to do is warn you against the highly addictive nature of those fabulous roasted chickpeas.

Now that that's out of the way, here's how you can make the most delicious of delicious snacks.

Try them, they really are a treat :)


INGREDIENTS (yields about two half-pint mason jars):
- 2 15oz cans of chickpeas, rinsed and drained really well
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp salt
- a pinch of ground pepper
- 2 tbsp olive oil


RECIPE:
- preheat your oven at 425F
- in a large baking sheet, or baking dish, spread the drained chickpeas in a single layer and pat them with paper towels until very dry to the touch

Note: if they are even a little bit moist, they will not get crunchy. You can let them air dry an hour after  for better results
- in a bowl, mix the spices and the olive oil until well blended, add the dry chickpeas and stir until uniformly coated

- spread the spiced chickpeas in a single layer on a baking sheet or baking pan in a single layer and bake for 45 minutes, stirring every 10 minutes, until golden

Note: the chickpeas will still be a little soft when hot. They will get crunchier as they cool down
- let cool completely before storing them in an air tight container. They will keep for about a week in the fridge (if you can refrain yourself from wolfing them down, that is...)
- eat those right out of the jar (ahem), as a snack with a cold beer, or sprinkle them on soups or salads
- Enjoy!