1 16oz can of garbanzo beans (chick peas), drained and rinsed well
2 tsp brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
Preheat oven to 450 degrees.
Place chickpeas on a baking sheet lined with parchment paper.
Bake at 450 F for 30 minutes.
Transfer chickpeas to a bowl, mist lightly with a bit of olive oil from a mister, and mix thoroughly with the rest of the ingredients.
Enjoy hot, or bring to room temperature and store in an air-tight container. Like popped corn, the chickpeas are never as good the next day. However, they are still quite enjoyable 3-4 days after making them.