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Jack made these roasted chickpeas for a snack.  They’re really tasty and have a crunch akin to corn nuts.  It’s a great way to satisfy a craving for something crunchy, salty and slightly spicy without a lot of calories.  You can use either canned garbanzo beans or soak dried beans overnight as a substitute.



2 Tablespoons olive oil
1 Tablespoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/4 to 1/2 teaspoon red pepper
Salt to taste
1 (15 ounce) can chickpeas, rinsed and drained

Preheat the oven to 400F.  Mix thoroughly the oil and dry ingredients.  Add the chickpeas and toss to coat.  Spread in a single layer on a baking sheet.  Roast for 40 minutes, stirring occasionally (they should be brown and crispy when done–test a garbanzo bean by letting it cool slightly since they will crisp more when cooled).


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