Crunchy Roasted Chickpeas (Garbanzo Beans)
1 15 oz can chickpeas, rinsed, drained, and patted dry
1 TBSP olive oil
1 tsp paprika
1 tsp cumin
salt and pepper
Preheat the oven to 350°. Rinse and drain the chickpeas. Set them on a double layer of paper towel. Cover with another paper towel, and gently roll the chickpeas to dry them. Remove the top layer of paper towel and remove any loose skins from the beans.
Put chickpeas on a large cookie sheet. Put pan in oven and bake for 30 minutes, shaking about every 10 minutes.
Remove pan from oven. Toss chickpeas with olive oil, spices, salt and pepper, then return to oven for another 20-30 minutes or until crunchy, shaking the pan often.