Roasted Chickpeas with Cumin

1 15-oz. can of chickpeas
2 T. olive oil, divided
1 T. cumin
5-6 generous grinds of sea salt
A few dashes of cayenne pepper, to taste
1 T. of chopped fresh parsley
Half a lemon, or one small lime

Preheat the oven to 425 degrees.

Drain the chickpeas, and toss them with 1 T. olive oil, the cumin, sea salt, and cayenne pepper. Spill out onto a baking sheet and shake into a single layer. Roast for approximately 35-45 minutes, until the outsides of the chickpeas are crunchy and golden. About every 15 minutes, stir the chickpeas around a little.

Remove the baking pan from the oven, and slide the chickpeas into a serving bowl. Add the remaining 1 T. olive oil, juice from half a lemon or one small lime, and taste. Add a bit more salt, cumin, cayenne pepper, and/or citrus if your tongue deems it necessary. Stir in the parsley. Serve immediately.

Serves 2.