Crispy Spiced Chickpeas

This is a ridiculously easy little snack to whip up, similar to spiced nuts but obviously a better option if you or your friends have nut allergies. Feel free to make this with different spice blends; I like them with equal amounts of ground cumin, cinnamon and coriander. Try adding a pinch of cayenne if you want a little heat.

Makes 8 servings

3 15-ounce cans chickpeas

1/2 cup olive oil

2 tbsp garam masala

1 tsp kosher salt

Heat your oven to 400 degrees F.

Drain the liquid from the chickpeas, then transfer the chickpeas to a clean towel and pat dry; you need them to be as dry as possible. Place the chickpeas in a large bowl along with the olive oil, and toss until the chickpeas are coated with oil. Shake the spices and salt on top, stirring and tossing until the chickpeas are evenly coated.

Transfer the chickpeas to a baking sheet and place in the oven. Bake for 45 minutes, removing the pan from the oven every 15 minutes to stir the chickpeas around. Remove the chickpeas from the oven and let them cool until just warm before serving. These are best eaten the day they are made; you can store them in an air-tight container if needed.