spicy oven-roasted chickpeas

I know it's hotter in some places than it is here, so you may not be too keen on turning the oven on, but when it's finally cool enough, these are a perfect snack to make. They're great for packing along on a trip to the beach, and all of the kids I tested them on loved them. You can add 1/2 tsp cayenne if you like them hot! (The original recipe is here.)

Spicy Oven-roasted Chickpeas

2 cans chickpeas, drained and rinsed (spin them dry in a salad spinner if you're really keen)
2 1/2 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
1/2 tsp sea salt

Preheat oven to 400 degrees. Toss chickpeas, oil, and other ingredients in a large bowl until evenly coated. Spread in an even layer on a baking sheet. Roast for about 20 minutes, stir well, and roast for another 10-20 minutes, until crisp. (I know that's a big variation, but ovens seem to vary significantly and the size and dryness of the chickpeas will make a difference, too.) Store in an airtight container, and enjoy!