From: lcioccar@mailhost.dpie.gov.au, Lesley Cioccarelli
 Date:  Mon, 5 Feb 1996 10:17:15 +1000
 
 Roasted Chickpeas
 
 Ingredients:
 
 2 cups cooked chickpeas, drained well and blotted dry
 1/2 teasp ground black pepper
 1/2 teasp ground cumin
 1/2 teasp ground coriander
 1/4 teasp cayenne pepper
 
 Instructions:
 
 Preheat oven to 200 degrees C (400 F)
 Put spices and chickpeas in a bag and shake.
 Spread the chickpeas onto a non-stick baking sheet in one layer.
 Bake for about an hour or until crunchy.
 Cool and store in an airtight container.
 
 Notes:
 * Note that no oil is used in this recipe.  Every other recipe I've seen
 uses oil with the spices.  The only reason I can think of for this is to
 get the spices to stick - but if the chickpeas are slightly damp then it
 works perfectly without the fat.
 * You can use canned chickpeas for this, just wash and drain them first.
 * Use any spices that you like, those listed above a just one tasty
 combination.  A friend suggested tossing chickpeas in honey then baking - I
 haven't tried this yet, but sounds interesting - honey and ginger maybe?

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