Preheat oven to 180°C.
the chickpeas into a colander and rinse well with cold water until no
more foam appears.
Let the chickpeas drain for 5-10 minutes, then pat dry with a
cloth or paper towel if they still look wet.
the chickpeas drain, make the spice mix, mixing all the spices together. (The recipe makes far more
than you need, but you can store it in an airtight container for other
Toss beans with olive oil and seasonings and lay out on a parchment-lined baking sheet.
Roast for about 45 minutes stirring every 15 minutes so they don't burn and cook evenly.
Check for readiness (they should be crunchy and not soft at all)
and put back into the oven for 5 minute intervals if they are not
They are also amazing when added to a salad.
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