- 1 can(s) (15-ounce) chickpeas, rinsed
- 1 tablespoon(s) extra-virgin olive oil
- 2 teaspoon(s) ground cumin
- 1 teaspoon(s) dried marjoram
- 1/4 teaspoon(s) ground allspice
- 1/4 teaspoon(s) salt
- Position rack in upper third of oven; preheat to 450°F.
- Blot chickpeas dry and toss in a bowl with oil, cumin, marjoram, allspice, and salt. Spread on a rimmed baking sheet. Bake, stirring once or twice, until browned and crunchy, 25 to 30 minutes. Let cool on the baking sheet for 15 minutes.