Roasted Spiced Chick Peas
This is so easy you will do it all year long just to keep them handy for snacking and adding to salads.
1 15 ounce can of Chick Peas
1 tablespoons of THE JERK. (This is our favorite because you can taste the fruity undertones of this blend, but THE ORIGINAL will work too.)
1 tablespoons of olive or avocado oil
Salt to taste
Rinse and drain chick peas. Place on one end of a clean kitchen towel and bring the other end over the top. Gently rub the peas to remove moisture and the loose outer “skin” of the peas. Place in a small mixing bowl and add the spice and oil. Gently stir till all the peas are evenly coated. Place on a baking pan covered with parchment paper. Bake at 425 degrees for 30 minutes. You want the peas to feel “solid” and not become mush when you press one between your finger and thumb. If they need more time, put them in for 10 more minutes. Make sure not to over bake as that will burn the spice. Cool in the pan and then store in an airtight container.
If you like a VERY spicy flavor, add the spice to your taste.