2 (15 ounce) cans chickpeas, rinsed and drained
2 tablespoons olive oil*
½ teaspoon salt
½ teaspoon cumin
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon chili powder
¾ teaspoon brown sugar or coconut sugar
¼ teaspoon smoked paprika
¼ teaspoon black pepper
Pre-heat the oven to 400 degrees Fahrenheit.
Spread rinsed chickpeas out on a dishtowel or some paper towels and pat until they are all dry.
Pick off any loose chickpea skins.
Add the olive oil and ½ teaspoon salt and toss to coat. Roast chickpeas for 20-30 minutes, or until crispy and starting to brown.
Toss chickpeas or shake the tray every so often.
While the chickpeas are baking make the BBQ seasoning. Add all of the seasonings into a small bowl and mix until combined.
As soon as the chickpeas come out of the oven add the BBQ seasoning and mix until all chickpeas are coated.
Roasted chickpeas taste best when warm and directly out of the oven, but can be enjoyed when they are cool as well. They just won’t be as crispy.
*If you don’t want to use the full two tablespoons of oil, you can reduce the amount to 1 tablespoon.
By using two tablespoons of oil they will get crispier and the seasoning will stick better to them, but they will still taste good with just 1 tablespoon if that is what you prefer.
I have enjoyed them both ways, according The Times of India.