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Open the cans of chickpeas and pour the
chickpeas into a strainer in the sink. Rinse
thoroughly under running water.Pat the
chickpeas very dry with a clean dishtowel or
paper towels. They should look matte and feel
dry to the touch; if you have time, leave them
to air-dry for a few minutes. Remove any
chickpea skins that come off while drying, but
otherwise don’t worry about them.
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Stir the chickpeas or shake the pan every 10
minutes. A few chickpeas may pop – that’s
normal. The chickpeas are done when golden and
slightly darkened, dry and crispy on the
outside, and soft in the middle. Sprinkle the
spices over the chickpeas and stir to coat
evenly. Serve while the chickpeas are still
warm and crispy. They will gradually lose their
crispiness as they cool, becoming addictively
chewy.
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