Wrap chickpeas in a towel; lightly roll to loosen skins. Discard skins. Combine chickpeas and remaining ingredients. Arrange on a baking sheet. Bake at 300° for 1 hour and 40 minutes, stirring every 20 minutes.
I wasn't sure after going through the peeling process, but they turned out to be worth the effort. Make sure to taste as you go along and add spices/salt if needed. Very satisfying crunchiness! The key is roasting them long enough until you get there.
These were really good - kind of like wasabi peas without the wasabi. You could adapt to use any spice blend you liked, or even just salt. Yes, peeling the skins was tedious. But it's not that bad. Try these!