i found the recipe in a chatelaine magazine and modified it.
ingredients: can of chickpeas, olive oil, sea-salt, black pepper, ground coriander, cumin, ground ginger, and paper towels.
i added “paper towels” in the ingredients because i totally didn’t have any and had to pat the chickpeas dry using a few paper napkins, which still worked, but just took a lot longer. after i drained, washed, and patted the chickpeas dry, i spread them out on a baking sheet, drizzled olive oil on there, and tossed the chickpeas around in it. i made sure that the chickpeas were evenly spread on the baking sheet, keeping them as separated as possible and i sprinkled some salt and pepper over them. i then popped everything into the oven (that was preheated to 400 degrees) and roasted them for almost an hour; to be honest, i wasn’t really paying attention to the time, but i just kept checking on them by moving the chickpeas around periodically with a spoon and took them out when they looked golden-brown, crispy, and done. i placed the chickpeas in a bowl and sprinkled salt, ground coriander, cumin, ground ginger, and black pepper on them, tossed it around, and served it as an appetizer.
great drinking snack, goes perfectly with a cold beer.