SPICY CRUNCHY CHICKPEAS

~ All You - 1/21/11

2 t. olive oil
1 t. cinnamon
1 t. cumin
1 t. allspice
1 t. salt
1/2 t. pepper
2 15 1/2-oz. cans chickpeas, rinsed, drained, thoroughly patted dry

Preheat oven to 400 degrees. Line a large rimmed baking sheet with foil. In a large bowl, combine olive oil, cinnamon, cumin, allspice, salt and pepper. Add chickpeas and toss to coat thoroughly. Turn chickpeas out onto baking sheet and roast, stirring or shaking baking sheet often, until chickpeas are browned and crunchy, 45 to 50 minutes. Transfer to a plate or sheet of waxed paper and let cool before serving, stirring occasionally.

Notes: These are pretty dry if made as directed, but the flavor is good and we all tend to compulsively eat them when they're sitting out. I use four cups of dried beans I previously cooked and froze. Using the foils made no difference in my results, so I skip it. I stir every 10-15 minutes and it's a little tricky at the end. At 45-50 minutes many of the beans are still a little chewy in the middle, but at 55-60 minutes some of the beans are getting charred. So, just keep an eye on things and cook them to whatever texture you prefer.