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Recipe from Cookin' for Trouble

Red-hot roasted chickpeas

4 cups canned chickpeas, drained and rinsed
1 tablespoon cumin seeds
1 lime, juiced
1 teaspoon cayenne pepper
3 tablespoons hot chile oil (see note)
1 teaspoon sea salt

Preheat oven to 400 degrees. Dry the chickpeas in a dish towel. Toast the cumin seeds in a frying pan over medium-high heat until fragrant, about 1 minute. Remove from pan and grind with a mortar and pestle or knife. In medium-sized bowl toss the chickpeas with cumin, lime juice, cayenne pepper, chile oil and sea salt. Spread the chickpeas in a single layer over a large parchment-lined baking sheet. Cook  chickpeas in  center of the oven for 35-40 minutes, shaking the cake occasionally to move the chickpeans around. Watch them carefully for the last few minutes to avoid burning. 

Yields 4 servings.

Note: You can purchase hot chile oil or make you own by infusing hot chiles with olive oil.

Source: "Cookin' For Trouble" (Ballantine Books, $22)