For 4 Person(s)
Preheat oven to 400˚F (200˚C).
Dry excess moisture from chickpeas using paper towel. Combine chickpeas, canola oil and spices in medium bowl. Stir and spread onto a parchment paper-lined cookie sheet.
Roast for 30 minutes in oven. Stir. Roast another 20 minutes, stirring every 5 minutes. Cool completely before storing in an airtight container.
Cook’s Note: 2 (19 oz/540 ml) can chickpeas, rinsed and drained equals 4 cups (1 L) cooked chickpeas.