• Take out the chickpeas from the cans and place them in a sieve/strainer.
• Wash it under the running water to wash off any preservatives or extra salt.
• Take 2 clean dish towels. Spread 1 on the counter.
• Place the drained and washed chickpeas on the towel.
• Place 2nd towel on top and rub the chickpeas in the middle gently.
• Alternatively, you can leave the chickpeas to air dry on couple of layers of paper towels, for an hour or 2.

The point is to make the chickpeas really dry.

• When the chickpeas are dry, Pre heat the oven at 400*F / 205*C.
• Line the baking tray with parchment paper.
• Take a bowl and add olive oil & salt to it.
• Add the chickpeas and toss nicely in the oil & salt.
• Spread it evenly in the baking tray over the parchment paper.
• Set the rack in the oven towards the middle of the oven.
• Oven roast the chickpeas for about 50-60 minutes. This long roasting is required to make sure that the chickpeas are roasted till the center, or else they will be crispy from outside and soft from inside.

Meanwhile, take a small bowl and mix all the spices as mentioned above and set aside.

• After 1 hr, switch off the oven. Take the baking sheet out. Sprinkle the prepared spice mix on top of the roasted chickpeas. Take a spoon and coat them well.
• Now IMPORTANT STEP - Place this baking sheet back in the still very hot oven. Leave the door of the oven slightly open and let these chickpeas sit in the open oven till oven cools down a bit, say for another 10 minutes.
• It is best served when still warm.

Storage

• The quantity is so small that there might be no leftovers.
• I would recommend to make smaller quantities as these are not great for storing since they shrink and become kind of chewy the next day.
• This makes an excellent guilt free snack.