Drain chickpeas from the tin, and reserve chickpea water for another recipe. Pat dry chickpeas with a tea towel.
In a large mixing bowl, add dried chickpeas, seasonings, spices, herbs and oil. Mix well.
Transfer chickpeas to a lined baking sheet spread evenly.
Bake in a preheated moderate oven (190°C) for 25 minutes or more if you prefer a crunchier result.
Notes
• Eat them hot or cold. • Adjust the amount of seasoning, spices, and herbs to suit your taste. Feel free to use this recipe as a base to build your own favourite version. • It keeps in an airtight container and refrigerated for up to 7 days.