Indian Spiced Roasted Chickpeas
- 1 can, rinsed and drained (or two cups cooked from dry) chickpeas
- 1 TBSP lemon juice
- 1-2 TBSP olive oil (works well with either amount)
- 1 tsp organic/raw sugar
- 1 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp cinnamon
- pinch of black pepper
- pinch of cayenne pepper
- 1/2 tsp kosher salt (plus more to taste)
Mix everything but the chickpeas together. Add chickpeas and toss to coat. Roast at 400* on a foil-lined pan for approx 30 mins.
They are delicious as a snack, with other hors d’oeuvres, or added to salads, etc.