Chili-Roasted Chickpeas

Preheat oven to 425°. Combine all ingredients in a medium bowl. Transfer mixture to a lightly greased 17- x 12-inch jelly-roll pan. Bake 45 to 50 minutes or until crispy and dry, stirring every 10 minutes. Let cool 20 minutes.

Chili-Roasted Black Eyed Peas: Substitute 2 (8-oz.) cans black-eyed peas, rinsed and drained, for chickpeas. Proceed with recipe as directed.