14.5 oz chickpeas (1 can, drained and rinsed)
1 teaspoon olive oil
1/4 teaspoon salt
5 dashes cayenne pepper
1 teaspoon cumin
Preheat oven to 425.
Roast chickpeas on cookie sheet 10 minutes.
Stir or shake and roast another 10 minutes.
In a bowl, combine the chickpeas with the other ingredients.
Spread back on cookie sheet and roast 5-15 minutes, until brown and crunchy.