Step 1

First, if you’re using home-cooked chickpeas, you can follow all the steps and tips for cooking chickpeas from dried here. If you’re using canned chickpeas, drain and rinse them thoroughly.

Step 2

Preheat the oven to 340ºF/170ºC. Use a clean kitchen towel/paper towels to thoroughly pat dry the chickpeas. Discard any loose chickpea skins.Alternatively, place them in the oven while it preheats for 5-10 minutes to help them dry before seasoning.

Step 3

Mix all the spices and oil in a large bowl. Add the chickpeas and toss to combine until the chickpeas are well coated.

Step 4

Spread the spiced chickpeas in a single layer over a baking sheet lined with parchment paper, leaving some space for airflow (if needed, use two trays).

Step 5

Roast the chickpeas in the oven for 40-45 minutes, stirring them at 20 minutes.The baking time will vary based on the size of the chickpeas and whether they're home-cooked or canned. Be careful when shaking the pan, as they can "pop" about a bit.

Step 6

Remove them from the oven and leave them to cool entirely - they will crisp up as they cool.

Step 7

Leave the chickpeas to cool down completely, then store them loosely covered at room temperature to maintain their crunch. The airflow helps to keep them from becoming chewy/mushy.They will be crispest within the first 2 days (though they are best in the first 2-3 hours) but may last longer in a cool, dry climate.You can also re-crisp the chickpeas slightly by popping them back in the oven for 3-5 minutes, as needed. However, they’ll still be delicious when slightly chewy.