Preheat oven to 400 degrees. Drain and rinse 2 cans (15.5 ounces each) chickpeas and scatter on paper-towel lined rimmed baking sheet. Let stand 15 minutes. Remove towels and toss chick peas with 2 TB extra-virgin olive oil. Roast until crisp and golden brown, about 45 minutes, stirring occasionally. Toss with coarse salt and 1 1/2 tsp ground coriander, paprika, or cinnamon, if desired. (Store cooled chickpeas in an airtight container up to one week).
The boys loved these!
Yum! Definitely gonna try this!!
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