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Roasted chick peas

1 can (15 oz) chick peas (also known as garbanzo beans)
2 Tablespoons za’atar spice blend (found in Middle-Eastern grocery stores)
1 ½ teaspoon salt
2 Tablespoons olive oil
1 cup vegetable broth

Combine all ingredients in a glass bowl. Allow to marinate in the fridge at least 3 hours or up to overnight.

Drain the liquid away.
(A fine-mesh sieve works well, but you will have to scrape out the spices and add them back to the chick peas).

Spread the remaining mixture of chick peas and spices onto a large cookie sheet that you have put a layer of aluminum foil on.

Roast at 400 degrees for 40 minutes, turning half way through.

The result is crispy, crunchy, tasty chick peas. Serve with couscous and tzatziki sauce.

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