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TT Test Kitchen Tip: Cinnamon, cumin and brown sugar lend a subtle spice to chickpeas, and a last minute dose of lime juice brightens the dish. For a new take on this slightly sweet side, substitute your favorite spices and citrus.
Cinnamon, Cumin and Brown Sugar Roasted Chickpeas
Yield: 4 cups
Two 15-ounce cans of chickpeas--rinsed, drained and dried on a kitchen towel
1 tablespoon extra-virgin olive oil
¼ cup dark brown sugar
2 tablespoons ground cumin
2 teaspoons ground cinnamon
Freshly ground black pepper
Zest and juice of ½ lime