Rosalind Rosenburg, Eagle Watch Senior Women B7
2 (15-oz.) can chickpeas, rinsed
2 Tbsp. sugar
2 tsp. ground cinnamon
ground black pepper to taste
2 Tbsp. olive oil
Place rack in the upper third of oven; preheat to 425. Drain and rinse chickpeas then pat them dry. Spread onto a rimmed baking sheet and bake 20 minutes. Mix sugar, cinnamon, and pepper in a small bowl. Transfer the chickpeas to a bowl and toss with oil. Then put them in a separate bowl to coat with mixture of cinnamon and sugar. Return to the baking sheet and bake until browned and crunchy (10 to 15 min.) stirring once. Let cool. Enjoy. Store in covered container; don’t refrigerate. Makes 8 servings.
