Sumac and Spice Roasted Chickpeas
2 14-Ounce Cans Chickpeas, Drained And Rinsed
2 Tablespoons Extra Virgin Olive Oil
2 Teaspoons Sumac
1 Teaspoon Paprika
1 Teaspoon Cayenne Pepper
1 Teaspoon Sea Salt
1/2 Teaspoon Freshly Ground Black Pepper
1/2 Teaspoon Ground Cumin
Preheat your oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
Place the rinsed chickpeas in a flour sack or other absorbent kitchen towel. Gently roll and pat until the towel has absorbed all of the moisture from the chickpeas.
In a large bowl, whisk together the olive oil and spices. Add the chickpeas and toss well to coat them with spices. Transfer the seasoned chickpeas to the baking sheet; arrange in a single layer.
Roast for 20-30 minutes, checking halfway through to shake the pan to turn the chickpeas. Remove from the oven once the chickpeas are light and crispy. Serve warm or at room temperature.