Preheat oven to 350 degrees. Rinse and drain the chickpeas in a
colander. Lay out on paper towels, cover with another paper
towel and roll around until dry. In a large bowl mix together the
rest of the ingredients. Add the chickpeas to the tomato mixture
and stir until evenly coated. Spoon the chickpeas in a single
layer onto a nonstick baking sheet and place on the middle rack
in the oven. Bake for 1 hour, stirring every 15 minutes or so.
Remove from oven and let cool (the chickpeas will crisp as they
cool). Enjoy as a crunchy snack or on top of a salad.