You can use different spices in both of these recipes or leave out the seasoning altogether.
Chili Roasted Chickpeas from Dried Beans
1 cup dried chickpeas
2 teaspoons chili powder
1 1/2 teaspoons salt
1 tablespoon lime juice
Pick over and rinse the chickpeas. Cover them with water 2 inches above the level of the beans and let soak overnight.
Drain and rinse the chickpeas. Put in a pot with enough water to cover and bring to a boil. Turn down the heat, add 1 1/2 teaspoons of the chili powder and simmer for 10 minutes. Drain. Place in a bowl and toss with the lime juice..
Preheat the oven to 400F. Lift the chickpeas out of the bowl with a slotted spoon and place them in a single layer on an oiled baking sheet. Stir after 15 minutes, brushing them with the lime juice remaining in the bowl. Repeat three times, the last time sprinkling them with the remaining chili powder and salt. When they are golden brown and crispy (about 50-60 minutes in total) remove from the oven . Cool completely before serving.
Makes 6 servings. Per serving: 125 Calories (kcal); 2g Total Fat; (15% calories from fat); 7g Protein; 21g Carbohydrate; 0mg Cholesterol; 549mg Sodium; 7g Fiber. Weight Watchers Core / 2 Points.
Curry Roasted Chickpeas from Canned Beans
1 1/2 cups canned chickpeas, drained and rinsed
1/2 teaspoon curry powder
1/4 teaspoon cumin
1/8 teaspoon cayenne
1/4 teaspoon salt (optional)
Preheat oven to 400F. Combine all ingredients in a mixing bowl and mix well. Spray a baking sheet with canola oil and spread chickpeas out in a single layer. Bake, stirring every 15 minutes, until golden and crunchy, about 45-50 minutes. Cool completely before serving.
From FatFree Vegan (http://blog.fatfreevegan.com/)