Line a baking sheet with paper towels. Pour the chickpeas on top and use more paper towels to dry them off as well as possible.
Remove the paper towels.
Mist the chickpeas with oil, sprinkle with spices and shake pan gently until all the chickpeas are well coated.
Place pan in a cold oven.
Set oven to 425 degrees F and let roast for 25-30 minutes, shaking the pan halfway thru. The timer starts as soon as you put them in a cold oven and turn it on.
When the timer goes off, stir once more, turn the oven off and leave pan in the oven for 3-4 hours.
Remove and let cool completely before transferring to a storage container.
The exact roasting time will depend on your oven and you might have to test two batches. 30 minutes is perfect for my oven but leads to some burning in other ovens. Try 25 minutes first and add 5 minutes next time if needed!