Sweet and Salty Roasted Chickpeas

 Ok, these are addictive. Possibly because they're super easy, cheap, and fast. And they're truly only chickpeas, so you tell yourself, how bad could they be for you?

 I won't answer that question. I've decided I like this better than popcorn. Yes, popcorn from the movies that is bright yellow and tastes like fake butter sauce is a must have on certain occasions, but I've decided that when I'm curling up on my bed to watch a movie at home (read: When Harry Met Sally) this is what my hand is going to be sticky with.

Really, you just open a can of chickpeas and roast them, and then toss them in oil and sugar and salt and cinnamon. If you want savory, you can do that too. I have this really great chile lime seasoning I threw on them. Eat it for snacks, dessert, at dinner--whatever. It's yum.

Sweet and Salty Roasted Chickpeas
adapted from the Cupcake Project

1 can/14 oz chickpeas (garbanzo beans), drained
2 tsp olive oil
1 tsp cinnamon or your spice(s) of choice
1 1/2 tsps brown sugar
dash of sea salt

Place chickpeas on a baking sheet and bake at 450 F for 30 minutes. (The oil and spices come after.)
Transfer chickpeas to a small bowl and mix with the rest of the ingredients.
Enjoy hot, or bring to room temperature and store in an air-tight container.