Anyways, with our impending vacation, I cam across this recipe in my latest Cooking Light magazine and thought they sounded like my husband's idea of a snack ... as long as he doesn't think they're healthy beans.
Crunchy Chickpeas
2 (15 1/2 oz.) cans chickpeas (garbanzo beans), rinsed and drained
2 Tbsp. canola oil
1 tsp. cumin
3/4 tsp. salt
1/4 tsp. cayenne pepper
1/8 tsp. onion powder
1 garlic clove, minced
Preheat oven to 300°F. Wrap chickpeas in a towel, and lightly roll to loosen skins. Discard the skins. Combine chickpeas and the remaining ingredients. Arrange in a single layer on a baking sheet. Bake for 1 hour and 40 minutes, stirring every 20 minutes. Cool, and store in an airtight container. Makes 8 servings.
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