1 tbsp chili powder

1 tsp salt

1 tsp dry mustard

1/2 tsp ground black pepper

1/2 tsp cayenne pepper

1/4 tsp garlic powder

1/4 tsp onion powder

2 cans (19 oz/540 ml) chickpeas, rinsed, drained and patted dry

3 tbsp (45 ml) olive oil

With the rack in the middle position, preheat the oven to 400°F (200°C).

In a large bowl, combine the spices.

Add the blotted chickpeas and the oil and mix well. Spread on a baking sheet. Bake for about 50 minutes, stirring every 10 minutes, until the chickpeas are golden brown and have burst open. Let cool completely before storing in an airtight container.

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