Roasted Chickpeas

You might find this odd, roasting chickpeas and all. I added a bit of red pepper for a little heat and while I was a bit skeptical at first, was delightfully surprised. It was crunchy and warm and nutty. They were great by themselves. I tossed some on a salad the next day and they were great there too. Call me crazy, but I think I'm a fan of roasted chickpeas.

Ingredients

Makes 2 cups
2 cans (15 1/2 ounces each) chickpeas
3 tablespoons olive oil, to coat
1 1/2 teaspoons coarse salt
1 teaspoon hot or sweet paprika

Directions
Preheat oven to 450 degrees. Drain and rinse chickpeas; pat dry with paper towels. Transfer to a rimmed baking sheet; toss with olive oil to coat. Spread in a single layer; roast until deep brown and crispy, tossing occasionally, 35 to 40 minutes.
Sprinkle with salt and paprika; roast 2 to 3 minutes more. Cool completely on a paper-towel-lined plate. Store in an airtight container at room temperature, up to 2 days.