1 Servings 55 min Cook
2/3 Tsp Cayenne Pepper
3/4 Tsp Coriander Seed
3/4 Tsp, whole Cumin
15 Oz Chickpeas
1 Dash Salt
1 Tbsp Olive Oil
Rinse, drain and dry chickpeas.
Preheat oven to 400F.
Toast cumin seeds
and coriander seeds in small skillet over
medium heat until beginning to brown,
about 2 minutes.
Cool.
Transfer to spice
mill; process until finely ground.
Place chickpeas, olive oil, pinch of cayenne, and
ground spices in medium bowl.
Sprinkle
with coarse salt; toss to coat evenly.
Transfer to small rimmed baking sheet.
Roast in oven until lightly browned and
crunchy, stirring occasionally, about 35
minutes.
DO AHEAD: Can be made 4 hours
ahead.
Let stand at room temperature.
Reheat in 400F oven until warm, about 5
minutes, before serving.