Beans, beans, the magical snack

Have you ever opened a can of garbanzo beans (chick peas) and wondered what you will do with the entire can?  This recipe for roasted chickpeas is super easy, healthy, and tastes great.  It calls for the entire can though I often make less if I have already used up some of the beans for another recipe.  Depending on your mood (spicy or sweet) you can choose the spices to add.  I like to throw them in my bag or purse for a convenient gluten-free snack.  The only downside is that they only stay crispy for a day or so.  Fortunately they taste so good you will not have a problem with eating them up quickly!

Ingredients:

1 can garbanzo beans (chick peas)

For spicy version:
1-2 tablespoons olive oil
Optional spices:  Smoked Paprika, Cumin, Cayenne (either on their own or in combination)

For sweet version:
1-2 tablespoons honey
Cinnamon

Directions:
Preheat oven to 400 degrees (convection oven works well too).  Drain and rinse can of beans well and spread out on paper or cloth towel.  Dry them thoroughly.  Place on a baking sheet and drizzle the olive oil or honey over the beans using hands or spatula to toss and coat. Roast for 30-40 minutes or until beans are a deep golden brown and crunchy.  Be careful so that the beans do not burn.  Season with  spices and salt (optional) and serve.  Store in an airtight container for up to 2 days.