Preheat oven to 425 F and line a baking sheet with parchment paper. Rinse the chickpeas and spread onto paper towels or a dish towel to dry. Pat until most moisture is gone. Remove any loose chickpea shells.
In a skillet heat the oil and all spices. Add the chickpeas and stir to thoroughly coat.
Remove from the skillet and place, evenly spaced, onto the baking sheet.
Bake for 15 minutes, then toss well to turn; bake for 15 minutes more. Spoon onto a serving plate. Serve warm or cooled. The chickpeas will be crispy after cooling. Refrigerate to keep.