Roasted spiced chickpeas

 Ingredients:

1 tsp. ground cumin
1 tsp. smoked sweet paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/8 tsp. ground black pepper
Pinch of cayenne pepper
1/8 tsp. salt
2 Tbsp. extra virgin olive oil 
1 can (15 oz. chickpeas, no salt added or low-sodium, drained

Preheat oven to 400 degrees.

Line  pan or cookie sheet with baking parchment and set aside.

In medium mixing bowl, use small whisk to combine cumin, paprika, garlic and onion powders, black pepper, cayenne and salt. Mix in oil.

Lay double layer of paper towels on work surface. Rinse chickpeas in colander. Shake well and spread chickpeas in one layer on paper towels. Blot chickpeas, using another paper towel. Repeat, making sure chickpeas are as dry as possible; they should look dull. Add chickpeas to spice mixture, using your fingers to gently mix and massage until they are evenly coated. Discard any loose skins. Spread coated chickpeas on prepared pan in one layer.

Bake chickpeas for 24 to 30 minutes, or until they resemble whole hazelnuts and are firm when you sample one. Turn and roll chickpeas around about every 8 minutes. Cool chickpeas on pan.

Makes 4 servings.

Nutritional values per serving: