Spiced chickpea snacks

This is a pressure cooker recipe, although you can do it with canned chickpeas or cook them in a pot instead.

1 C dried chickpeas
Soak peas overnight in water, drain.

4 C water
1 small onion, peeled
1 bay leaf
Cook the chickpeas with the water, onion, and bay leaf in a pressure cooker for 15 minutes. Allow pressure to drop naturally. Drain and discard onion and bay leaf.

1/4 C butter
2 T olive oil
1 t minced garlic
1 t onion salt
1 t ground ginger
1 t ground turmeric
1/2 t ground coriander
1/4 t cayenne pepper
1 T kosher salt
Melt the butter and combine with the oil and garlic in a large bowl. Toss with the chickpeas. Combine all spices except salt, sprinkle over the chickpeas and then toss to coat evenly.
Spread peas in a single later on one or two baking sheets. Bake at 400 F for 5 or 10 minuytes, until brown and crisp, shaking or stirring often to keep them browning evenly. Transfer to a large bowl and toss with the salt.