2. Rinse and drain the chickpeas then dry as much as possible with a paper towel
3. Toss the chickpeas in olive oil and salt, then arrange on a baking tray in an even layer
4. Roast the chickpeas for 30 minutes, shaking the pan every 10 minutes, until golden and dry
5. Toss the chickpeas with the spices, then serve whilst still warm.