Spicy Roasted Chickpeas

Thank you Gretchen Kennedy!

  • 2 cups canned or cooked chickpeas, rinsed and drained
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon raw/natural sugar
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon each sea salt and freshly ground pepper
  • pinch cayenne pepper, to taste

Preheat oven to 425 degrees F.

Combine all ingredients in a bowl; toss well.

Spread chickpea mixture on a foil-lined baking sheet. Put in over, roasting 20-25 minutes; toss mixture halfway through. Remove from oven when chickpeas as dark brown in spots and cool.  Enjoy and store leftovers in an airtight container in the fridge.

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