Crispy roasted chickpeas
Roast
Roasting
I first had a version of these several years ago at a bar in Brooklyn. They are great because 1) they taste fried, but are baked! 2) can be customized with any spice mix, 3) take two minutes of prep time. I opted to make a version with a slight kick to it. I eat them while they are still warm (that's mainly because I never seem to have leftovers!), but I bet they would be good at room temperature too.
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