Ingredients

• 3/4 teaspoon cumin seeds
• 3/4 teaspoon coriander seeds
• 1 15-to 15 1/2-ounce can chickpeas (garbanzo beans), drained, rinsed, well dried
• 1 tablespoon extra-virgin olive oil
• Pinch of cayenne pepper
• Coarse kosher salt
• Test-kitchen tip: To make sure the chickpeas get crunchy, it's important to dry them thoroughly. Spreading them out on paper towels works well.

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Instructions

1. Preheat oven to 400°F. Toast cumin seeds and coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Place chickpeas, olive oil, pinch of cayenne, and ground spices in medium bowl. Sprinkle with coarse salt; toss to coat evenly. Transfer to small rimmed baking sheet. Roast in oven until lightly browned and crunchy, stirring occasionally, about 35 minutes. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Reheat in 400°F oven until warm, about 5 minutes, before serving.