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
Freshly ground black pepper
How to Make It
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.
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