Crispy Spicy Roasted Chickpeas

Ingredients

• 15 oz. canned chickpeas (drained and rinsed)
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon cumin
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)

Method

1. Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
2. Pat chickpeas dry with a paper towel or clean kitchen towel.
3. Mix drained and rinsed chickpeas (15 oz.), olive oil (1 tablespoon), cumin (1/2 teaspoon), cayenne pepper (1/8 teaspoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon) in a medium bowl until all chickpeas are well-coated.
4. Spread chickpeas on prepared baking sheet evenly so they aren't touching.
5. Roast for 30 minutes at 400 degrees F.30 min timer
6. Turn heat off, and keep chickpeas in the oven until cool. (I recommend at LEAST an hour). If you have an electric oven, I recommend cracking the door open (see notes for more info about this!).
7. Store chickpeas in an airtight container or jar for up to 5 days.