Roasted chickpeascrunchy, cumin-scented bites

• 1 can (15 oz) chickpeas
• 2 tsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp salt

Let's cook

• Heat oven to 400 F. Drain and rinse chickpeas. Dry thoroughly with a clean towel; remove loose skins.

• Toss with oil and salt on a rimmed baking sheet. Spread in one layer. Roast 15 minutes; shake the pan, then roast 10 minutes more.

• Sprinkle with cumin and chili powder. Shake and roast 5 minutes more. They should be deep golden and crunchy inside after a test chickpea cools. If soft, roast 5 minutes more and recheck.

• Turn off oven. Leave the pan inside with the door slightly open for 10 to 15 minutes. Taste for salt; serve a heaping 1/3 cup per person.