1cupdried chickpeasgarbanzo beans, or 2 cans, rinsed and drained
1paper bagor jar
If using dried chickpeas/garbanzo beans, soak them in water for about 5 hours or overnight. If using canned beans, drain and rinse them (and skip to step #3).
Rinse and cover with fresh water to cook for about 30 minutes or until tender. Drain and set aside.
Preheat the oven to 400° F and line a cookie sheet with parchment paper.
Make the spice seasoning by mixing the cumin, paprika, cayenne, and sea salt in a small dish. In a medium bowl, toss the drained chickpeas/garbanzo beans with melted coconut oil and half of the spice mixture. Spread on a lined cookie sheet and squeeze ½ of one lime and ½ of lemon over the beans.
Roast for 40 minutes. Remove from the oven for 10 minutes to cool them down, then place them back in the oven for 10-15 more minutes until crunchy. (This is a great tip I’ve learned over the years and yes, it drastically helps the process to roast them twice.)
Remove from the oven when crunchy and throw them in a paper bag with the remaining spice mixture and a few extra squeezes of lemon juice. Cool and store in a tightly sealed jar.
These live up to their name, folks. Recipe and photo contributed by Eat Life Whole.