I’ve been cleaning out my cabinets lately and remembered two enormous cans of chickpeas I ordered during the early pandemic when literally everything else was sold out. I can only make so much soup, so I looked up snack recipes and created this variation on roasted chickpeas.
Drain and rinse canned chickpeas. On a silpat, roast chickpeas tossed in olive oil at 350° F for about a half hour, shaking the tray occasionally. Reduce the oven temperature to 280° and continue cooking until they reach the crispiness you want. For me, that was an extra 20 minutes.
Remove them from the oven and move into a bowl. While warm, toss with cinnamon, powdered sugar, and cayenne pepper to taste.
The result is like buttery toast with slight heat in the finish. I ate an entire bowl in one afternoon.