Dry chickpeas: (a) using a strainer, drain and rinse the chickpeas, (b) using a tea towel, gently pat the chickpeas until completely dry, (c) remove any chickpea skins that came off while drying.
Roast chickpeas: (a) transfer chickpeas to a baking sheet and spread them out in an even layer, (b) roast chickpeas for about 15 minutes (stir once after 10 minutes!).
Coat chickpeas: (a) in a medium bowl, mix olive oil and spices together, (b) after 15 minutes of roasting, transfer hot chickpeas to bowl with spice mix, and (3) toss well until they are evenly coated.
Transfer coated chickpeas back to oven and roast for another 15 minutes or so until they are golden and lightly darkened. They should be crispy on the outside and soft on the inside.
Let the Spicy Roasted Chickpeas cool for about 5 minutes before snacking.
Quick Tip: To restore crunchiness, simply reheat chickpeas at 350 degrees F. (for about 5 minutes!).