Roasted Spiced Chickpeas

I've been looking for more savory recipes so we don't eat too many sweets. (I don't actually believe it's possible but I've been told.)  Here is what I tried this week:

Vegan Roasted Spiced Chickpeas
Adapted from: Whole Living Magazine Feb 2011

Makes 2 cups

Ingredients:
2- 15 oz cans of chickpeas
2 tbsp vegetable oil (I used 1 tbsp canola and 1 tbsp olive)
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp ground ginger
1/2 tsp paprika
1 tsp salt
1/4 tsp lemon juice

Directions:
1. Preheat the oven to 425 degrees F.
2. Drain and rinse the chickpeas.  Dry them on paper towels.
3. Line a rimmed baking sheet with aluminum foil.  Skip this step if you don't really care about your pan.
4. Toss the chickpeas with the oil, lemon juice and spices until evenly coated. 
5. Spread out on prepared sheet in an even layer.
6. Roast, shaking pan occasionally, until the chickpeas are golden and very crunchy, or about 40 minutes.  Let cool completely.
7. Store in an airtight container for 2 weeks.

Notes:
-These will not actually last 2 weeks because you will eat them all right away.  Then, there won't be very many left to photograph for your blog later.
-1 cup = about 412 calories.
-Try whatever spices you have on hand.  The chickpeas are a relatively blank canvas.