Roasted Cinnamon Chick Peas

Roasted chickpeas are crunchy and satisfying.
When topped with cinnamon, they become a
perfect snack for holiday gatherings.

Ingredients:
1 can (19 oz or 540 ml) chickpeas, rinsed and drained
2 Tbsp (30 ml) tahini (sesame paste)
1 Tbsp (15 ml) cinnamon
1/8 tsp (.5 ml) fine sea salt

Directions:
Preheat oven to 400 F.
Grease a large roasting pan with coconut oil,
or line with parchment paper.
In the bottom of a large bowl,
combine the tahini, cinnamon, and salt.
Add the chickpeas and toss to coat evenly.
Spread the chickpeas in the pan,
trying to keep them in a single layer
if possible. Drizzle any excess coating over
the top of the chickpeas in the pan.
Bake for 50-60 minutes, stirring frequently,
until desired level of doneness is reached.
Allow to cool and store in an airtight container
at room temperature for up to 4 days.