I found this in my ski house cookbook and really wanted to try them. They were pretty tasty, but needed more spice. I reduced the recipe and guessed on the measurements, but it wasn’t quite enough. Fun though. I think I’ll try them again some time.
2 (15 oz) cans chickpeas, rinsed, drained, and patted dry
1 T olive oil
1-1/2 t salt
1 T chopped fresh oregano or 3/4 t dried
1/4 t garlic powder
1/4 t cayenne
Preheat oven to 400. In a medium bowl, toss the chickpeas with the oil, salt, oregano, garlic powder, and cayenne. Transfer the mixture to a rimmed baking sheet. Bake, stirring the chickpeas every 10 minutes, until golden brown and crisp, about 40 minutes.
Transfer the mixture to a bowl and serve warm or at room temperature. These chickpeas are best just after they’re prepared, but they will keep in an airtight container for up to 1 day.
