Crispy roasted chickpeas

Rinse and thoroughly dry each chickpea, which also rubs the skins off and helps them crisp.

Spread them on a parchment-lined baking sheet, drizzle with about two tablespoons of extra virgin olive oil and sprinkle with salt; roll them to coat and spread them out uncrowded.

Roast at 350F for 40 to 45 minutes until golden brown and crispy.

Season with curry powder, and cool completely before eating.