Roasted Chick Peas

Whether you call them chickpeas (from the French word chiche) or garbanzo beans (from the Old Spanish word, garroba), chances are you've come to love these meaty beans once you try them. I love to eat them as hummus...or straight from the can on salads...or cooked in a hot soup. So when I saw a recipe for roasted chickpeas, I thought it a great way to showcase the heartiness of the beans, and get a salty snack with lots of protein and fiber. I was surprised when I made this and it reminded me in some ways of popcorn. Here's what you do:

Ingredients

1 (15 oz) can chickpeas

1 tsp. olive oil

Salt and black pepper

Other spices, to taste

Directions

1. Drain and rinse the chickpeas.

2. Transfer to a paper towel and pat very dry. Let stand for at least one hour to aid in the drying process.

3. Preheat the oven to 400 degrees.

4. Transfer the dry chickpeas to a baking sheet.

5. Drizzle with olive oil, salt, black pepper and desired spices.

*I used garlic powder and lemon pepper, but you can use any combination of spices...the combinations are endless.

6. Toss to ensure that all the beans are coated.

7. Roast for 30-45 minutes, tossing every 10-15 minutes, to ensure they do not burn.

*Note: you may hear them popping, and that's okay. The chickpeas are going to shrink in size and get darker. Don't be afraid to let them really cook. The longer you allow, the crunchier they get! Just watch them toward the end so they don't burn.