Roasted Chick Peas . . .

I saw this over on Aiming Low and decided to give it a shot. They were pretty good!

I rinsed my chick peas (garbanzos) in my colander. I used 2 cans. Then put them on a paper towel to dry a bit. I put the in a bowl with a bit of olive oil, about 3 tablespoons. I sprinkled with cayenne pepper, salt, garlic, and black pepper. I spread them on a cookie sheet and baked them for 50-60 minutes. I stirred them three times over the cooking time to keep them pretty uniformly roasted.

They are yummy! They kind of remind me of corn-nuts, but not so hard.