Crunchy Chickpea Snacks

1 cup dried chickpeas (if you want to make these NOW, use canned chickpeas!)
2 tbs. grapeseed oil
1 (heaping) tsp. harissa (a North African spice mix) or your favorite spice mix
1/2-1 tsp. salt
Cooking spray

Soak the chickpeas overnight in 3-4 cups of cold water.  Make sure that the vessel you soak your chickpeas in isn't too small, because the chickpeas will just about double in size as they soak! I used a 4 cup measuring cup and it worked out great!

The next day, drain and rinse the chickpeas. Put them in a large pot, cover with plenty of water, and boil them from 60-90 minutes.  The time frame is large because it depends on how large your chickpeas were to start with, so once you hit the 60 minute mark, check a few to see if they are fully cooked.

When fully cooked, drain the chickpeas and place into a large bowl, and preheat your oven to 375 degrees.  Add the grapeseed oil to the bowl and mix it up until each chickpea has a nice coating of oil.  Next, add the harissa and salt, tossing the chickpeas until they are evenly coated.  Prepare a rimmed baking sheet by spraying it with cooking spray.  Pour the chickpeas onto the baking sheet and spread them out so that you have one, even level.  Pop them into the oven and cook for 40-60 minutes. (Again, a large time frame depending on the size of your chickpeas!) You want to cook them until they are light and crunchy, so if you have to snag a few from the oven every once and a while to check them out, you can do so for the sake of science...I won't tell! When they are done, let them cool if you can be that patient and then put them in a bowl for easy snack-ability.

These would be DELICIOUS with a nice, bright pale ale. Enjoy!