Place the chickpeas on a paper towel and thoroughly pat dry. Place the beans in a bowl and add the olive oil, smoked paprika, cumin, cayenne pepper, salt, and mix well. Pre-heat a non-stick pan over medium-high heat with 1 teaspoon of olive oil. Add the beans to the pan and cook for 5-7 minutes, stirring often. Once the chickpeas are golden brown and the spices have formed a crust, they are done. Take off heat and transfer to a bowl for serving. You can store the chickpeas in a tupperware container at room temperature for 3 days.