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Ingredients
1 (15-ounce) can chickpeas, drained and rinsed
3 T. orange marmalade
? tsp. ground cinnamon
? tsp. ground nutmeg
? tsp. salt
2 Tbsp. olive oil
Directions
Drain and rinse chickpeas and lay out on a kitchen towel or paper towel to dry. Preheat oven to 350 F. Coat chickpeas with olive oil and place in a single layer on a baking sheet. If chickpeas have any loose skins, discard them. Roast chickpeas for about 50 minutes, or until they reach the desired “crunch.” Be sure to check chickpeas every 10 minutes and mix around so they do not burn. In a bowl, combine marmalade, cinnamon, nutmeg and salt. Spoon warm roasted chickpeas into marmalade mixture and gently coat. When all chickpeas have been coated, spread onto baking sheet in a single layer. Return to oven for 10 minutes. Remove from oven and allow to cool for 10 minutes. Break up chickpea clusters and loosen any chickpeas from the baking sheet with spatula. Allow to cool completely. Store in an airtight container.

Makes eight servings (2 tablespoons each). Each serving has 120 calories, 5 grams (g) fat, 4 g protein, 17 g carbohydrate, 0 g fiber, 170 milligrams (mg) sodium, 26 micrograms folate and 0.6 mg iron.