Spicy Roasted Chickpeas

Preheat oven to 425 degrees Fahrenheit.

Combine all ingredients in a large bowl, squeezing lemon juice in; toss well.

Make sure you really mix it in there. When I did this, I actually put all the spices, olive oil, and maple syrup in by themselves, mixed ‘em a little, and then added the chickpeas. Make sure the chickpeas get really coated in the mixture.

Spread your chickpeas out on a foil-lined baking pan. I used a nice big thin one. Try to make sure you only have one layer of chickpea-deliciousness.

Roast in the oven for roughly 15 minutes, then toss chickpeas thoroughly. Return to oven and roast for another 10 minutes. Dark brown spots should appear on the chickpeas; you want quite a few of them, but you don’t want the chickpeas to burn.

Shake on hot sauce to your heart’s content; devour in a delicious food haze of wonder.

For those of you who don’t like spicy at all, I found that using everything as measured except for the hot sauce—even with a pinch of cayenne pepper—doesn’t make it spicy at all. I added hot sauce and fixed that problem right up, but for those of you who don’t like spicy food, the recipe as-is is actually very mild.