A yummy and healthy vegan snack or appetizer.
1 1/2 cups dry garbanzo beans, or 3 cups cooked garbanzo beans (the equivalent of two 15oz cans)
2 teaspoons cumin
dash of cinnamon
1 teaspoon salt
dash of olive oil
If using dry garbanzo beans, boil until cooked.
Mix everything together in a bowl until all of the garbanzo beans are coated with spices.
Spread in a single layer on a cookie baking sheet covered with aluminum foil, as they sometimes stick.
Bake at 400F for 30-40 minutes, mixing occasionally, until the garbanzo beans are crispy.
Cool and serve.
