I like to soak and cook my own chickpeas, but for a faster prep-time canned fit the bill just fine.
3 Cans Garbanzo Beans – drained and rinsed.
1 Tablespoon Chili Powder
1 Tablespoon Garlic Powder
3 Tablespoons Soy Sauce
Start by mixing your spices in a large ziplock baggie.
Next add your soy sauce and mix until your spices are dissolved.
Finally add your chickpeas to the bag, and toss until evenly coated.
Bake at 350F for about 30 minutes, give or take.
My wife likes to pull these early, when they are very reminiscent of a savory roasted chestnut. I like to leave them in until they are brown and crunchy like a fat-free corn-nut. Either way, we are always sad to see the end of this snack.