- Two 15-ounce cans of chickpeas—rinsed, drained and patted dry
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chile powder
- Kosher salt
- Freshly ground black pepper
Preheat the oven to 400°. In a medium bowl, toss the chickpeas with the olive oil, cumin, coriander and chile powder and season with salt and pepper. Spread the chickpeas on a rimmed baking sheet and roast for 30 minutes, or until slightly crisp and golden brown. Serve warm or at room temperature.