Roasted Chickpeas (for kids!)

I was happy to find out that you can roast canned chickpeas! My kids happily pop these in their mouths. The lady who introduced to this concept calls chickpeas a "little legume with a mission" because of their many health benefits. 

From Cuisinicity (the wife of the head of Yale's Center for Preventative Medicine)

• 1 large can (1 lb-13 oz) chickpeas, rinsed and well drained

• 2 Tbsp extra-virgin olive oil

• 1 tsp turmeric

• 1 tsp herbes de Provence

• ½ tsp coarse sea salt.

• fresh rosemary (optional)
• 
  

1. Preheat the oven 375 and place a baking sheet inside so it heats up as well.
2. Place drained chickpeas in a bowl and gently pat with a clean towel to dry as much as possible.
3. Add olive oil, spices, salt and fresh rosemary if using, and gently stir to coat the chickpeas well.
4. When the oven and baking sheet are ready, transfer the chickpeas directly onto the baking sheet and bake for 15-20 minutes
5. Let cool on the baking sheet, sprinkle with fresh rosemary, if using, and serve.