Cinnamon Sugar Roasted Chickpeas

Today's Superfood is my buddy the chickpea -- it's an essential ingredient in hummus and a staple of Middle Eastern cuisines.  It also is packed with protein and fiber, and, like most legumes, it's full of vitamins and minerals, as well as many essential amino acids.  Plus, chickpeas (or garbanzo beans, depending on who you're asking) can help keep you full all day with complex carbs and proteins.

Now, I'd be lying if I said this recipe was not heavily inspired by the work of a DC-based snack food company called 2 Armadillos, which makes these amazing crispy chickpea snacks.  But they're hard to find and tend to run a little pricey, so I thought I'd make something similar at home.  This recipe is inspired by their Cinnamon Toast flavor.

You'll need:

• 1 can of chickpeas
• Oil (I used my Smart Balance oil, but you can use any kind)
• 1 tablespoon of cinnamon
• 1/2 tablespoon of sugar
• a pinch of salt

Set your oven to 425 degrees to pre-heat.

Drain your chickpeas in a strainer and rinse them to remove the canning liquid.  Put them on a baking sheet, and pat dry with a paper towel.

Toss with oil and sprinkle with salt, then place in hot oven.  Roast for 35 minutes, until brown and crispy.  You might wind up with some burnt (like when you make popcorn), but most will be perfect.

Sprinkle with your cinnamon and sugar, allow to cool, and enjoy!