Directions

1. 1

   Preheat oven to 350°F, positioning the rack to the middle of the oven. Drain the canned chickpeas in a colander and allow them to sit for 10 minutes. Line a large plate with two layers of paper towels. Spread the drained chickpeas in a single even layer on the paper towels. Microwave on high for 8 to 12 minutes until the exteriors become dry and many chickpeas begin to split slightly at their seams.

2. 2

   Transfer the dried chickpeas to a 13 by 9-inch metal baking pan. Pour the olive oil over the chickpeas and stir thoroughly until every piece is evenly coated with oil. Using a spatula, arrange the chickpeas into a single flat layer. Place the pan in the preheated oven and roast for 30 minutes. While the chickpeas are roasting, whisk together the smoked paprika, ground coriander, kosher salt, ground cumin, and cayenne pepper in a small bowl.

3. 3

   Remove the pan from the oven and stir the chickpeas, pushing them toward the center of the pan while avoiding the edges as much as possible. Return to the oven and continue roasting for 20 to 40 minutes longer, until the chickpeas look dry, slightly shriveled, and deep golden brown in color. To check for doneness, remove a few of the lighter-colored chickpeas and let them cool for a moment before tasting; if the interiors are still soft, return the pan to the oven for another 5 minutes before testing again.

4. 4

   Transfer the roasted chickpeas to a large bowl. Add the spice mixture and toss thoroughly until all chickpeas are evenly coated with the seasonings. Taste and adjust the salt if needed. Allow the chickpeas to cool completely to room temperature, about 30 minutes, before serving. Store any leftovers in an airtight container for up to 1 week.