From Patricia Wells "The Provence Cookbook"
15 ounce can chickpeas, drained, rinsed, dried in a towel
2 tsp fine sea salt
2 tsp ground cumin
1 tsp freshly ground black pepper
Preheat oven to 450. Place chickpeas in a bown and toss with salt, cumin, and black pepper. Transfer to baking sheet in a single layer. Bake about 40 minutes tossing from time to time. Store in a sealed container.