Spiced Chickpeas

Spiced, toasted chickpeas are a popular snack in our home—a good source of protein for the non-meat-eaters of the family and a great munchie to have with cocktails. Yemenite Jews call them jhalla and serve them with glasses of arak (anise-flavored liquor) at parties. Traditionally, the chickpeas would be roasted in a dry skillet over an open fire outdoors. We opt for the convenience of roasting the peas on a baking sheet in the oven.