Spicy Crunchy Chickpeas

To use up an extra half-can of chickpeas languishing in the fridge: Rinse and drain chickpeas and dry well. Toss with olive oil, curry powder, and salt, and roast in a 425-degree oven for half an hour or so.

These turned out edible, but not something I'd look forward to coming home from work and snacking on. After a day or so the crunch vanished and they reverted to dry mealiness. Next time I might try roasting the chickpeas for longer, until I start really being afraid I'll burn them. The most-roasted ones seemed to be better.