Roasted Curried Chickpeas With Rosemary And Thyme

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2 15-ounce cans chickpeas, rinsed, drained and dried well

3 tablespoons olive oil

2 teaspoons paprika

1/2 teaspoon ground cumin

1/2 teaspoon curry powder

3/4 teaspoon kosher salt

1 tablespoon freshly-grated lemon zest

1 teaspoon fresh rosemary, chopped

1 teaspoon fresh thyme, chopped

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