Roasted Chickpea

I m a huge fan of chickpeas.  Ever since I can remember every Christmas Eve my family enjoyed a many course meal that consisted of everything under the sun, but meat.  We always started a meal with Che chi soup, which is an Italian word, meaning Chickpeas. It was creamy and rich and yet left me feeling light and not weighed down.  Years later, when I was learning to cook, I have found many ways to use garbanzo beans. Garbanzo beans pack so much nutrition in these little tiny golden gems. They have long been valued for their fiber content.  Many public health organizations including the American Diabetes Association, The American Heart Association, and the American Cancer Society recommends legumes as a key food group for preventing disease

and optimizing health.
1 can Garbanzo beans
1 tablespoon olive oil
1/2 tsp salt
1/4 tsp black pepper
1 tsp red pepper
1 tsp garlic powder

rinse off beans for 1 minute
dry beans very thoroughly with a paper towel
heat oven to 350 degrees
add oil and heat for 5 minutes
toss beans in spices and place in roasting pan
roast for 10 minutes
remove from oven and toss
roast 20 more minutes
remove from oven let cool and eat!!!