Spice Roasted Cecis (garbanzos)

What an awesome snack, especially with cocktails . This recipe is from the October 2010 issue of Bon Appetit magazine.

Ingredients

3/4 tsp cumin seeds
3/4 tsp coriander seeds
1 15-15 1/2 ounce can ceci (garbanzos)*
1 tablespoon extra virgin olive oil
pinch of cayenne pepper
coarse sea salt

1. Preheat oven to 400 degrees. Toast cumin seeds and coriander seeds in a small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground.

2. Place cecis, olive oil, pinch of cayenne and ground spices in a medium bowl. Sprinkle with coarse salt; toss to coat evenly.

3. Transfer to small rimmed baking sheet. Roast in oven until lightly browned and crunchy, stirring occassionally, about 35 minutes.

Do ahead. Can be made 4 hours ahead. Let stand at room temperature. Reheat in 400 degree oven until warm, about 5 minutes, before serving.

*To make sure the cecis get crunchy it's important to dry them thoroughly. Spreading them out on a paper towel works well. You can use dried cecis; soak overnight then cook until tender.

Makes 1 1/2 cups