2 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed (about 3 cups)
2 tablespoons olive oil
1 1/2 teaspoons RawSpiceBar’s Bird’s Eye Berbere
1 teaspoon chili powder
1/2 teaspoon sea salt
- Heat the oven to 400°F and arrange a rack in the middle.
- Place the chickpeas in a large bowl and toss with the remaining ingredients including RawSpiceBar’s Bird’s Eye Berbere until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes.