Ingredients
1 can of chickpeas
1 tbl EVOO (Extra Virgin Olive Oil)
2 tsp curry powder
1 tsp turmeric
1 tsp garlic powder
1 tsp ground cumin
pinch sea salt
1 tsp fresh thyme, chopped
Preparation
Preheat oven to 400F.
Rinse and drain chickpeas. Wrap in several paper towels to absorb the water. You want them as dry as possible.
In a large bowl, mix together the EVOO and spices. Add the chickpeas to the bowl and toss to coat.
Roast the chickpeas 30 minutes. Stir them around ever 10 minutes. The chickpeas will get crisper as they cool. During the last 5 minutes sprinkle the fresh thyme over the chickpeas. Remove the chickpeas from the oven and allow them to cool.
