How to roast chickpeas:
At breakfast, put a cup of chickpeas to soak in a large bowl of water. An hour and a half before dinner, rinse the chickpeas and put them in a saucepan over high heat in plenty of fresh water. Bring to a boil and simmer for half an hour or until the chickpeas are soft all the way through. (Or skip this step and use canned chickpeas, if you don't mind risking the chemicals from the plastic can lining). Rinse them again.
Preheat the oven to 450 F. Spread out the chickpeas on a dishtowel to dry, and pat them with another dishtowel - get them dry or they'll be soggy instead of crunchy. Spread the chickpeas out on a baking sheet, and rub them with 1/8 cup of olive oil, 1 teaspoon of kosher salt, and 1 teaspoon of chopped thyme or cayenne pepper, if you'd like them spicy. Bake for half an hour, or until the chickpeas are brown and crunchy. Shake or stir the pan from time to time to prevent burning. Be especially careful near the end not to let them burn.
Serve hot, or let them get cold first.
Can I store roasted chickpeas for later?
Roasted chickpeas will be fine the next day or two.
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