2tablespoonsof Sweet and Spicy Seasoningrecipe below
Sweet and Spicy Seasoning:
½tablespoonsumac
½tablespoonAleppo pepper
½tablespoonsalt
1tablespoonsugar
Instructions
Rinse can of beans and drain. Then lay all the beans out on a towel. Pat dry and continue to air dry until completely dry. Pick off any skins that start to fall off. Meanwhile, preheat your oven to 400°F with a rack in the center. Prepare a cookie sheet with parchment paper.
When sufficiently dry, spread the chickpeas on the parchment lined cookie sheet. Bake for 30 minutes. Watch carefully that they are not burning. Lightly golden is a good target at this point.
While the chickpeas are roasting, prepare your seasoning mix and a bowl with a tablespoon of oil and maple syrup.
After the chickpeas have roasted for 30 minutes, remove them from the oven and use the parchment paper to funnel them into the bowl with the oil and maple syrup mixture. Toss the chickpeas to thoroughly coat them with this mixture. Then, place the parchment paper back on the cookie sheet and spread the coated chickpeas on top of it. Bake an additional 5 minutes, which helps to caramelize the chickpeas with the maple syrup and makes them more crispy.
After 5 minutes of roasting, remove the chickpeas from the oven and use the parchment paper to funnel them back into the small bowl. Sprinkle them with 2 tablespoons of the sweet and spicy seasoning mix and toss to coat them well. Put the parchment paper on the cookie sheet again and spread the chickpeas on the parchment paper for a final time. Let the chickpeas cool down completely on the baking sheet. They will continue to crisp up.
Store the crispy chickpeas in a mason jar or similar container. I like to cover them loosely unless storing for more than 2 days, which helps them stay crunchy.