Spicy Roasted Chickpeas

1 (16 oz) pkg (2 cups) dried Chickpeas
1 pkg taco seasoning
2 egg whites (or 1/4 Egg Beaters)

Soak chickpeas overnight. Cook on stove or steam till just tender. Drain and cool.

Combine taco seasoning and egg whites.

Place cooled chickpeas and taco blend in a large bowl with a tight lid and shake till chickpeas are evenly coated.

Evenly distribute chickpeas on a large cookie sheet sprayed with PAM.

Bake at 325 degrees for 1 hour, stirring occasionally. Store in covered container in the refrigerator.