Instructions

• Preheat the oven to 375°F and line a baking sheet with foil (or parchment) for easy cleanup.
• Place the drained chickpeas in a sieve or colander and rinse under running water for about 1–2 minutes. Some skins may loosen and come off—this is fine.
• Transfer the rinsed chickpeas to paper towels and pat them as dry as possible. Spread them on a clean towel or paper towels and let them air-dry about 10 minutes to remove surface moisture.
• Put the dried chickpeas on the prepared baking sheet. Drizzle with the 1 tablespoon olive oil, sprinkle salt to taste, and toss with your fingers until the chickpeas are evenly coated. Spread them in a single, even layer.
• Bake for about 40 minutes, until golden and crispy, shaking or stirring the pan once about halfway through baking to ensure even cooking.
• While the chickpeas bake, combine the spices in a small bowl: 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon ground coriander, 1/4 teaspoon black pepper, 1/8 teaspoon chili powder, 1/8 teaspoon chipotle chili pepper, and 1/4 teaspoon dried oregano (optional).
• When the chickpeas are done, remove them from the oven and let them cool for about 5 minutes, or until they are cool enough to handle but still warm.
• Add the warm chickpeas to the spice bowl and toss with your fingers (or a spoon) until they are evenly coated with the spice mixture. Taste and add more salt if needed.
• Serve immediately.