Preheat oven to 400 degrees F.

Drain and rinse the chickpeas thoroughly. Pat dry with a clean dishtowel or paper towels. They should look matte and feel dry to the touch. If you have time, leave them to air dry for a few minutes.

Pour out in an even layer on a rimmed baking sheet. Drizzle on a little bit of olive oil and salt appropriately. Stir to make sure the chickpeas are evenly coated.

Roast, stirring every 10 minutes, for 20-30 minutes total. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle.

Remove from oven and sprinkle on the spices. Stir to coat evenly. Serve while still warm and crispy, as they will gradually lose their crispiness as they cool.

Great sprinkled with tabasco with brown rice.

250 calories per 1/2 of recipe.