Roasted Chickpeas

1 – 2 cans chickpeas, low-sodium, no salt added

oil for misting or 1/2 tsp per can of chickpeas for drizzling

paprika and cayenne pepper, optional

Directions:

1. Drain and rinse the chickpeas.
2. Line a baking sheet with paper towels to dry. Remove the paper towels.
3. Mist the chickpeas with oil, sprinkle with spices and shake the pan gently until all the chickpeas are well coated.
4. Place the pan in a cold oven.
5. Set the oven to 425 F and let roast for 40 minutes. Stir every 10 minutes.
6. Turn the oven off and leave the pan in the oven for at least an hour.
7. Remove and let cool completely before transferring to a container.