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Roast Seasoned Chickpeas

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After cooking the chickpeas, I tossed them in a moderate amount of olive oil, and added moderate amounts of salt, cumin powder, sharp Hungarian paprika powder, and small amounts of turmeric, sumac, coriander powder, cayenne pepper and caraway powder. I then roasted them in the oven for about 20 minutes.


Mixed with roasted root vegetables, they make a nice meal.


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