Preheat your oven to 400°F (200°C). This ensures that the chickpeas roast evenly and become crispy.
Drain and rinse a can of chickpeas thoroughly. Pat them dry using a paper towel. Removing excess moisture is crucial for achieving crispiness.
In a bowl, prepare a spice mix. Common spices include cumin powder, coriander powder, chili powder, turmeric, and a pinch of salt. Adjust quantities based on your taste preferences.
Add the dried chickpeas to the spice mixture. Toss them well, ensuring each chickpea is coated evenly with the spices. The spices adhere better when the chickpeas are dry.
Line a baking sheet with parchment paper. Spread the seasoned chickpeas in a single layer. This allows them to roast uniformly and become crunchy.
Place the baking sheet in the preheated oven. Roast the chickpeas for about 25-30 minutes, shaking the pan halfway through. Keep an eye on them to prevent burning.
After the suggested time, check the chickpeas for crispiness. They should be golden brown and make a hollow sound when tapped. If needed, bake for a few more minutes.
Once done, let the roasted chickpeas cool on the baking sheet. They will continue to crisp up as they cool. Once at room temperature, transfer them to an airtight container and enjoy your no-oil spiced roasted chickpeas namkeen as a crunchy snack.