Indian-Spiced Roasted Chickpeas

• 2 cups

  chickpeas, rinsed and drained
• 1 tbs.

  lemon juice
• 1 tbs.

  olive oil
• 1 1/2 tsp.

  ground cumin
• 1 tsp.

  brown sugar
• 1/2 tsp.

  ground coriander
• 1/2 tsp.

  salt
• 1/4 tsp.

  ground cinnamon
•  

  Black pepper and cayenne to taste

  
  

  Preheat oven to 425 F. Combine all the ingredients in a bowl; toss well. Spread on a foil-lined bakingsheet and roast, tossing halfway through, for 20 to 25 minutes, or until the chickpeas are dark brown in spots. Let cool. (Can be kept in an airtight container in the fridge for up to 4 days.)

  
  

  nutrition information

  Per serving: Calories 183, Total Fat 5 g, Saturated Fat 1 g, Carbohydrate 29 g, Fiber 6 g, Protein 6 g. Percent Daily Values are based on a 2,000 calorie diet