Spicy Crunchy Chickpeas

This is another recipe I saw in All You magazine and wanted to try. I am definitely a snacker, so when I am trying to be healthy it is key for me to have healthy snacks available or I will go for my trusty chips (oh, how I love chips!). These little guys were easy to make and crunchy and flavorful. I'm hoping the leftovers taste good too because even Addie loved them and they'd be great to have on hand!

Ingredients:
* 2 tablespoons olive oil
* 1 teaspoon cinnamon
* 1 teaspoon cumin
* 1 teaspoon allspice (I didn't have so left out)
* 1 teaspoon salt
* 1/2 teaspoon pepper
* I added 1/2-3/4 t chili powder
* 2 15 1/2-oz. cans chickpeas, rinsed, drained, thoroughly patted dry


Directions:

Preheat oven to 400°F. Line a large rimmed baking sheet with foil. In a large bowl, combine olive oil, cinnamon, cumin, allspice, salt and pepper. Add chickpeas and toss to coat thoroughly. Turn chickpeas out onto baking sheet and roast, stirring or shaking baking sheet often, until chickpeas are browned and crunchy, 45 to 50 minutes. Transfer to a bowl and let cool before serving, stirring occasionally.