1 Servings 55 min Cook

Ingredients

2/3 Tsp Cayenne Pepper
3/4 Tsp Coriander Seed
3/4 Tsp, whole Cumin
15 Oz Chickpeas
1 Dash Salt
1 Tbsp Olive Oil

Directions

Rinse, drain and dry chickpeas.

Preheat oven to 400F.

Toast cumin seeds and coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes.

Cool.

Transfer to spice mill; process until finely ground.

Place chickpeas, olive oil, pinch of cayenne, and ground spices in medium bowl.

Sprinkle with coarse salt; toss to coat evenly.

Transfer to small rimmed baking sheet.

Roast in oven until lightly browned and crunchy, stirring occasionally, about 35 minutes.

DO AHEAD: Can be made 4 hours ahead.

Let stand at room temperature.

Reheat in 400F oven until warm, about 5 minutes, before serving.