Sweet and Savory Roasted Chickpeas
2 15 oz cans low sodium chickpeas -- rinsed, drained, skinned* and patted dry
2 tablespoons extra virgin olive oil
1 teaspoon smoked paprika
1/2 teaspoon chipotle chili powder (you can experiment to make it hotter if you want more heat)
1 teaspoon cumin
3 teaspoons maple syrup
Preheat oven to 425°F. Spread the chickpeas on a parchment lined baking sheet, and roast for 7-9 minutes or until dry. Combine the remaining ingredients in a medium bowl, whisk them until they are blended, then toss in the warm chickpeas and stir until coated. Return the seasoned chickpeas back to the baking sheet and spread into a single layer. Continue roasting for about 25 minutes until crunchy and golden.
*Quick tip: Soaking chickpeas for about 10 minutes will lift their skins, making the task of skinning them a lot easier.