Wash the chickpeas with cold water in a colander and drain. Then allow the chickpeas to dry between two tea towels.
Pour the dry chickpeas onto a baking sheet lined with parchment paper and bake in the oven for 30-35 minutes. (Top and bottom heat: 190 degrees / convection: 175 degrees). Check on the chickpeas approximately every 10 minutes. When the peas are slightly browned and crispy, they are done.
Meanwhile, mix all of the spices in a bowl together.
Pour the finished, still hot chickpeas in another bowl, drizzle them with oil and mix so that the oil is well dispersed. Then add the spice mixture and stir well, until the spices have been evenly distributed over the peas.