1 can (14-15 oz) of chickpeas, rinsed
1 Tbsp olive oil
2 cloves garlic, roughly chopped
3/4 tsp sweet Hungarian paprika
3/4 tsp ground cumin
Coarse sea salt
Fresh black pepper
Preheat oven to 400F.
Dry the chickpeas on a paper towel, and spread them on a rimmed baking sheet. Sprinkle with oil and garlic, and toss everything well with your hands to make sure the chickpeas are coated. Spread evenly on the baking sheet, and roast for 20 minutes, shaking the pan every few minutes to cook the chickpeas evenly.
While the chickpeas are roasting, prepare a plate with paper towels. Drain the cooked chickpeas on the paper towels and, while they're still warm, toss with paprika, cumin, salt and pepper.
Serve warm, or store in an airtight container for up to a week.