Ingredients
19 ounce can of chickpeas
2 tbs evoo
1/2 tsp salt
pinch ground pepper
1/2 tsp of your favorite dried herb or spice (garam masala, oregano, etc.)
Preparation
Drain, rinse, and pat-dry can of chickpeas. Toss them in a bowl with extra-virgin olive oil, salt, ground pepper, and your dried herb or spice. Arrange them in a single layer on a rimmed baking sheet, and cook at 300 degrees, stirring occasionally until they have browned and begin to crisp, about 50 minutes. Serve at room temperature. Chickpeas can be stored in an airtight container for up to 5 days.
