Here’s whats left of the roasted chickpeas that I just took out of the oven. I would highly recommend doubling this recipe if you have more than one person in your household. Even then…
- 2 cups cooked or canned garbanzo beans
- 1 T olive oil
- 1/2 t chili powder
- 1/2 t cayenne pepper
- 1/2 t sea salt
- 1 t freshly ground pepper
- 1/2 t seasoned salt (optional)
Drain chickpeas and dry well on a paper towel. Put them into a bowl, and stir in everything else. Roast them at 400 degrees for 20 minutes.
Shake the pan to make sure they cook evenly, and roast for another 10 minutes or so.
If you are using canned chickpeas, you may have to take the pan out and let them rest for 10 to 20 minutes before returning the pan to the oven to finish roasting.