INGREDIENTS
2 15 ounce cans
chickpeas, rinsed, drained and dried well
3 tbsp
olive oil
2 tsp
paprika
1/2 tsp
ground cumin
1/2 tsp
curry powder
3/4 tsp
kosher salt
1 tbsp
freshly-grated lemon zest
1 tsp
fresh rosemary, chopped
1 tsp
fresh thyme, chopped