1 can of chickpeas, drained well
1/2 tsp ground black pepper
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1/2 tsp course salt
Preheat oven to 200 degrees C (400 F)
Put spices and chickpeas in a bag and shake.
Spread the chickpeas onto a non-stick baking sheet in one layer.
Stir at 15 minute intervals, checking to make sure chickpeas are not burning.
Bake for about an hour or until crunchy.
Cool and store in an airtight container.