Let the cooked chickpeas drain well and dry thoroughly. Do the same with canned chickpeas, but rinse them well first. Tip them onto a roasting tray or baking sheet. They should feel dry to the touch. Pick out any loose skins or damaged chickpeas.

Drizzle with olive oil, and be generous — the more oil you use, the crispier they'll turn out. For two cans of chickpeas, use about three to four tablespoons of oil.

Season with salt and mix well. Don't add any spices at this stage, as they would burn in the oven. Roast in an oven preheated to 200°C, on the middle shelf. Stir every ten minutes so they brown evenly. Roast for about half an hour in total, until crispy.