2 15 oz. cans chickpeas, rinsed, drained and dried well
3 Tbsp. olive oil
2 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. curry powder
3/4 tsp. kosher salt
1 Tbsp. freshly-grated lemon zest
1 tsp. fresh rosemary, chopped
1 tsp. fresh thyme, chopped
Preheat the oven to 425°F. Pour well-dried chickpeas onto a rimmed baking sheet and roast for 10 minutes. Remove pan from oven and use a spatula to loosen up any chickpeas that are sticking to the bottom of the pan. Roast for another 10 minutes, or until chickpeas begin to crisp up. They should be slightly crisp on the outside, but still soft on the inside.
While the chickpeas are roasting, combine the olive oil, paprika, cumin, curry powder, salt, lemon zest, rosemary and thyme in a medium mixing bowl. Transfer the roasted chickpeas to the bowl and carefully toss them in the mixture until well coated. Return to the baking sheet and roast another 4-5 minutes. Once out of the oven, allow them to cool for 2-3 minutes; serve warm.
Recipe from The Kitchn website: http://www.thekitchn.com/pre-dinner-snack-recipe-roasted-curried-chickpeaswith-rosemary-and-thyme-167855