Here is a low-fat, low-calorie alternative to those fattening cocktail nuts. These Roasted Chickpeas are so simple to make and are very addictive! A great party food to nibble on, especially when watching your favorite sports teams. These chickpeas also go great with beer, margaritas, and/or wine. They are definitely healthier than potato chips or tortilla chips.

NOTE: You can use any spice blend that you like. You can even open a packet of taco or fajita seasoning to use on them - be creative!

Preparation:

Drain and rise the chickpeas in a colander. Drain them well, shaking excess water off. Pour the drained chickpeas onto a large baking pan lined with paper towels. Place additional paper towels over the top of the chickpeas, and pressing down with your hands, pat them dry. Remove any loose skins and discard.

In a small bowl, mix together the oil, salt, pepper, chili powder, cumin, onion powder, and garlic powder.

In a large re-sealable plastic bag, add the oil/seasoning mixture. Pour in the dried chickpeas. Seal the bag and, using your hands, gently toss the beans around in the bag to coat. Place the coated chickpeas, in a single layer, onto the lined baking pan.

Bake approximately 50 minutes, shaking the pan every 10 minutes, until the chickpeas are golden brown, crispy, and not soft. Remove from oven. Taste them to make sure they are not soft.

Serve warm or allow to cool to room temperature

I have found that the Roasted Chickpeas are best the day they are made. They just don't store well.

Makes 4 to 6 servings.