Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
Pat chickpeas dry.
Mix drained and rinsed chickpeas (15 oz.), olive oil (1 tablespoon, cumin (1/4 teaspoon), cayenne pepper (1/8 teaspoon), and salt/pepper to taste in a small bowl.
Spread chickpeas on prepared baking sheet evenly so they aren't touching as much as possible.
Roast for 30 minutes.
Turn heat off, and keep chickpeas in the oven until cool (about 20-30 minutes)
Store chickpeas in an airtight container or jar for up to a week.
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