Submitted by Chandra Ivy
Serves: 6
Ingredients:
| 3 tablespoons Sao Noi Original Chili Oil |
| 2 15-ounce cans of chickpeas |
Directions:
- Preheat oven to 350°F.
- Drain chickpeas in colander for 10 minutes, then place on a large plate lined with a double layer of paper towels and microwave for 8-12 minutes, or until they are dry and have slight splits at the seams.
- Transfer chickpeas to a 9×13-inch baking pan. Add chili oil and stir to coat evenly. Spread to a single layer and move toward middle of pan.
- Roast for 30 minutes. Stir and roast for 20-40 minutes more until deep, golden brown. Chickpeas will be slightly shriveled and dry. Let cool before serving.