Roasted Chick Peas Two Ways

• Garlic, Cumin & Sea Salt
• 15.5 ounces can of chick peas
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 2-3 pinches white pepper
• 1/4 teaspoon freshly ground sea salt
• 2 tablespoons olive oil
• Honey & Cinnamon
• 15.5 ounces can of chick peas
• 3-4 tablespoons honey
• 1 teaspoon cinnamon

1. Preheat oven to 400 degrees. Rinse each can of chickpeas under cool running water in a strainer. Some of the chickpea casings may come off. That is okay. You can try to remove them by lightly rubbing your fingers over each bean or leave them on. (It won't affect the taste or texture, I left most of mine on).
2. You will need a separate bowls for each chick pea mixture. In each bowl, add a can of chickpeas followed by the olive oil or honey. Continue to add the rest of the spices for each chickpea mixture.
3. Evenly coat the chickpeas in it's mixture. Place chickpeas on a baking sheet and bake for 30 minutes. I found it helpful to turn the chickpeas every ten minutes so they don't burn on one side!
4. Let cool to room temperature. You will know they are done when you taste one and its crunchy all the way through!

garlic, chick peas, garlic, ground cumin, white pepper, salt, olive oil, honey, chick peas, honey, cinnamon

Taken from food52.com/recipes/14506-roasted-chick-peas-two-ways (may not work)