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Roasted Chick Peas

Roasted Chick Peas

These are a great after school snack on a fall or winter day. Even kids who don’t normally eat chick peas might surprise you and gobble them up.

2 cups cooked chick peas (If canned drain and rinse. I use Eden Brand*)
2-3 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon mild paprika
1/4 teaspoon garlic powder

*Eden Brand uses BPA free cans. They cook their beans with kombu which makes them easier to digest so I think it is the best choice for canned beans.

Directions:
1. Preheat the oven to 425 degrees F.
2. Place chickpeas on a paper towel and pat dry completely. Remove any loose skins.
3. Place in a bowl and coat with olive oil and spices. Arrange in a pyrex pan. Make sure chickpeas are in a single layer. Bake for 15 minutes, toss well and flip, then bake for about 15-20 minutes more or until slightly browned and crispy. Let cool and eat!

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