Chili-Roasted Chickpeas

Prep: 10 min., Bake: 50 min., Cool: 20 min.

Yield: Makes about 2 1/2 cups

Ingredients

• 2  (16-oz.) cans chickpeas, rinsed and drained
• 3  tablespoons  olive oil
• 1 1/2  teaspoons  chili powder
• 1  teaspoon  pepper
• 3/4  teaspoon  ground cumin
• 1/2  teaspoon  salt

Preparation

Preheat oven to 425°. Combine all ingredients in a medium bowl. Transfer mixture to a lightly greased 17- x 12-inch jelly-roll pan. Bake 45 to 50 minutes or until crispy and dry, stirring every 10 minutes. Let cool 20 minutes.

Chili-Roasted Black Eyed Peas: Substitute 2 (15.8-oz.) cans black-eyed peas, rinsed and drained, for chickpeas. Proceed with recipe as directed.