ROASTED CHICKPEAS a delicious protein

Place chickpeas on a paper towel lined sheet pan. Place another towel on top and roll peas around to dry. Place in oven per recipe

Spicy Roasted Chickpeas with Rosemary & Brown Sugar

2 (14 oz) cans chickpeas (garbanzo beans)
2 tbsp plus 1 tsp olive oil
1 tsp kosher salt, divided
2 tbsp brown sugar
2 tbsp chopped fresh rosemary or 1 tsp dry
1/4 – 1/2 tsp cayenne pepper

Preheat oven to 375 degrees F.

Drain chickpeas into a strainer. Rinse and drain very well. Dry the chickpeas on a large sheet of paper towel, with another sheet laid over top. Pat gently to remove excess water.

Roast chickpeas dry  by arranging in a single layer on a baking sheet.

Roast for 40-50 minutes, or until chickpeas are golden brown and rattle when you shake the baking sheet.

While the chickpeas are roasting, combine brown sugar, rosemary, 1 teaspoon olive oil, cayenne pepper (the amount you use depends on your heat tolerance), and 1/2 teaspoon kosher salt in a medium bowl. 

Pour the roasted chickpeas into the bowl and toss with the brown sugar mixture. Cool completely. Serve. Store in an airtight container for up to one week.

Remember you can use any spice combo you enjoy. 

Ginger, Garlic Garam Masala

Lemon, Thyme fleur de sel

cinnamon brown sugar pumpkin pie spice

im sure you can come up with interesting combinations