Sweet and Savoury Roasted Chickpeas
2 15oz 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. Spread seasoned chickpeas in single layer back onto the baking sheet. 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.