Roasted Chickpeas Five Ways - alive magazine

Ingredients

• 2 cups (500 mL) dried chickpeas
• 1/4 cup (60 mL) extra-virgin olive oil
• 1/2 tsp (2 mL) sea salt
• Finely grated zest from 1 lime
• 2 whole green onions, thinly sliced
• 1 tsp (5 mL) ground cumin
• 1 tsp (5 mL) chili powder
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) cayenne
• 1 Tbsp (15 mL) minced fresh cilantro
• 1 tsp (5 mL) cane sugar
• 1 tsp (5 mL) cinnamon
• 1 tsp (5 mL) curry powder
• 1 tsp (5 mL) paprika
• 1/4 tsp (1 mL) sea salt
• 2 tsp (10 mL) minced fresh rosemary
• 1 tsp (5 mL) finely grated lemon zest
• 1/2 tsp (2 mL) garlic powder