10 15 oz. cans chickpeas, drained and rinsed
1 1/4 cups olive oil
5 teaspoons of salt
5 tablespoons of ground cumin
3 1/2 tablespoons of sweet, smoked Spanish paprika (available in bulk at Fred Meyer’s)
Preheat oven to 400°. Dry chickpeas with a paper towel. Mix with oil and spices until well coated. Spread on cookie sheets and roast for at least one hour, tossing every fifteen minutes and reducing heat to 350 halfway through. Cool completely then seal in ziplock bags. Makes approximately 35-40 half cup portions.