Indian-Spiced Roasted Chickpeas

2 cups canned chickpeas, rinsed and drained

1 tablespoon lemon juice

2 tablespoons olive oil

1 teaspoon brown sugar

1 ½ teaspoons ground cumin

½ teaspoon ground coriander

¼ teaspoon ground cinnamon

1 teaspoon garam masala

1 pinch ground black pepper

1 pinch cayenne pepper, or to taste

½ teaspoon salt, or to taste

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Stir together the chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread the chickpea mixture in a single layer on the prepared baking sheet.

Roast in the preheated oven until the chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.