1 1/2 tbsp olive oil
3 tsp spice mix (recipe below)
2 tsp sugar
1 1/2 tsp ground cumin
1 1/2 tsp sweet paprika
1 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp ground allspice (optional)
1/2 tsp salt
Preheat the oven to 425 degrees.
Drain and wash the chickpeas. Place the clean chickpeas on a layer of paper towels and gently rub the tops of them with another paper towels. Some of the skins will peel away.
You want to get the chickpeas as dry as possible.
While the chickpeas are air drying further, make the spice mix. Pour all of the spices into a bowl and mix well.
*This recipe will not use all of the mix, so reserve the excess for later.
Place the clean and dry chickpeas in a bowl and toss them with the olive oil. Once coated with oil, sprinkle on the spice mix to taste.
Place the seasoned chickpeas on a lined cookie sheet and put the sheet in the oven for 40-60 minutes. Mix them around about half way through.
Carefully watch the chickpeas at the end as they can quickly burn. Once done, the chickpeas will be browned and crunchy. As the chickpeas cool they will become even crunchier…almost like a cornet.