Serves 6, 1/6 total dish per serving
2 15 oz. cans chickpeas, rinsed and drained
2 Tbsp extra-virgin olive oil
1 1/2 tsp curry powder
1 tsp freshly squeezed lime juice
1 tsp chili powder
1/2 tsp sea salt
1/4 tsp paprika
1/4 tsp cayenne pepper
Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
Place peas on a clean dish towel, wrap, and rub together, to remove outer skins and dry thoroughly.
Transfer to a large bowl. Stir in olive oil, lime juice, curry powder, chili powder, paprika, and cayenne. Mix well, until coated.
Pour onto baking sheet.
Bake for 40 minutes, or until crispy.
Season with salt.
Let cool or serve immediately.