Put the chickpeas in a large bowl and cover them with two inches of water. Let the chickpeas soak in the water overnight.

The next morning, drain the peas and make sure to thoroughly pat them dry with a paper towel so that there’s no moisture left.

Use a paper towel to line your baking sheet.

Place the chickpeas on the baking sheet and use some more paper towels to pat them dry.

Mist the chickpeas with some spray oil or drizzle a tiny amount of olive oil on the chickpeas.

Give some flavor to the chickpeas with your favorite spices (I prefer to keep it simple and add only salt, black pepper, and cayenne pepper) to the chickpeas.

Make sure to gently shake the baking sheet until all the chickpeas are nicely coated with the spices.

Place the baking sheet in your oven, without preheating it.

Set your oven to 425 degrees Fahrenheit and let the chickpeas roast for about 25 to 30 minutes. Make sure to shake the sheet once after 10 to 15 minutes to ensure that they don’t burn.

When the timer goes off, make sure to turn the oven off, stir the chickpeas once more, and put them back in the oven for about 3 to 4 hours.

After the required time has elapsed, take the chickpeas out of the oven and let them cool completely before putting them in an airtight storage container.