Crunchy Chickpeas

• 2 (15 1/2-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
• 2 tablespoons canola oil 
• 1 teaspoon ground cumin
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon onion powder
• 1 garlic clove, minced 

Preheat oven to 300°.

Wrap chickpeas in a towel; lightly roll to loosen skins. Discard skins. Combine chickpeas and remaining ingredients. Arrange on a baking sheet. Bake at 300° for 1 hour and 40 minutes, stirring every 20 minutes.

Serves 8 (1/4 c.); 95 calories.

VERDICT:  These are really good, but they take forever, between picking the skins off of the chickpeas and stirring every twenty minutes.  Buy, not make.  Toss.