Garam Masala Roasted Chickpeas

I made this dish last night in an attempt to do something creative with that lone can of chickpeas hanging out in the pantry.  I think I have a winner with this recipe, for sure.

Garam Masala Roasted Chickpeas

2 15-oz cans chickpeas
1 tbsp. olive oil
2 tsp. Garam Masala
1 tsp. fine-grain sea salt

Preheat the oven to 375°. Drain the chickpeas in a colander and rinse very well. Let them dry for 5 minutes or so, then place them in a big bowl. Add the olive oil, Garam Masala and sea salt. Using your hands or a spoon, toss until the chickpeas are evenly coated. Spread them out on a rimmed cookie sheet so that they’re not overlapping, then bake for 40 – 45 minutes, tossing the pan occasionally. They’re done when they’re crisp and crunchy. Let them cool completely, then store in an airtight container for up to a week.