Chickpeas baby.

Chickpeas - love 'em. Can't get enough of 'em. I've always liked them (in moderation), but recently I've been buying them in bulk. Salads (chopped iceberg with salami, provolone, fresh basil, tomatoes, chickpeas), sandwiches (smashed with olive oil and other fixins'), I'd imagine they'd be great in pasta - you get it, they're versatile. Not to mention the fact that they're cheap, and we can all appreciate that these days. This is a recipe for my new favorite way to eat them - as a snack, roasted in the oven. They rival popcorn. Salty, crunchy, spicy. What more could you want in a snack? A (relatively) healthy snack to boot.

Roasted Chickpeas
*this is a combination of several different recipes I've found online

1 can chickpeas (also called garbanzo beans)
1 teaspoon (or so) olive oil
1/2 teaspoon (or so) salt
cayenne pepper (as much as you'd like - I like 'em hot)

*very technical recipe, I know

Drain and rinse the chickpeas. Heat oven to 425 degrees. Coat the chickpeas in olive oil, salt and cayenne pepper (to your liking) and put on a baking sheet. Bake for 30-40 minutes. Shake the baking sheet a few times while in the oven.

PS. One minute you'll look and they'll be bronzed, the next minute they'll be burnt - keep an eye on them.
PPS. Crunchy roasted chickpeas=awesome, soft roasted chickpeas=subpar.
PPPS. (Yeah I know, too many PS's for what seems to be a simple task). Eat them right away! They're just not as good the next day. This step will not be difficult. Trust me.

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