CRUNCHY ROASTED CHICKPEAS

CRUNCHY ROASTED CHICKPEAS
This came from the Martha Stewart FOOD Magazine.  These are so yummy.  Only tried the cinnamon - love it.  They are full of protein, fiber and iron.


Preheat oven to 400.  Drain and rinse 2 cans (15.5 oz) chickpeas (I like to soak for 5 min to remove more sodium) and scatter on a paper towel-lined rimmed baking sheet.  Let stand 15 minutes.  Remove towels and toss chickpeas with 3T olive oil.  Roast until crisp and golden about 45 minutes, stirring occasionally.  Toss with coarse salt (I use Kosher) and 1 1/2 tsp ground coriander, paprika or cinnamon.  Makes 3 1/2 cups.  Store cooled chickpeas in an airtight container up to 1 week.