Spicy Roasted Chickpeas

[this is not a great picture, because I cropped it from a larger one...]

These were very easy to make, and a fun experiment.  I've always wondered what else you can do with chickpeas besides make hummus or put on a salad, so this was a nice treat.  They are hard and crunchy, like nuts, and I was tickled when my friend Kathy, who has an air-born nut allergy, took the leftovers into her office, so she could 'munch on them while she worked.'


Spicy Roasted Chickpeas
Ingredients: 
2 (14 oz.) cans chickpeas 
1 tsp curry powder 
1 tsp ground cumin seed 
1 tsp celery salt [I did not have this, so I made my own with celery seed and sea salt- not quite equal parts, more celery seed than salt, then blended them up together in a spice grinder]
1 tsp garlic powder 
½ tsp sea salt 
1 ½ tsp olive oil

Directions:
In a small bowl, mix together the spices and the olive oil. Mix into a paste, adding a bit of oil if need be. Empty the drained and rinsed cans of chickpeas into a medium-sized bowl. Pour the spice mixture in with the chickpeas and mix well with a rubber spatula (so as not to break the chickpeas). Spread on a parchment-lined cookie sheet (single layer) and cook in a 375 F oven for about 1 hour. Because ovens vary, it’s important to know that these snacks should be hard and crisp, not burnt and not soft. You may need to leave them in the warm oven for a bit to harden them up. Enjoy. 

[EJ's notes: these took 2 tries at baking to get them crunchy.  After an hour they were fragrant and dark brown, but not crunchy.  After I finished making the kale chips, I turned off the oven and stuck the chickpeas in, and just left them for about 2 hours while I visited with a friend.  They were much better the 2nd time around.]