Appetizers, Dawn Butler

Roasted Chickpeas

2 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed (about 3 cups)
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt

Optional: Soak the chickpeas in 1 t. of baking soda and hot water for about 5 minutes. Then remove the skins on the chickpeas by rubbing them between your hands.

Heat the oven to 400°F and arrange a rack in the middle.
In a large bowl, whisk together the olive oil and spices. Stir in the chickpeas until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 35 to 45 minutes.