The spice mix I used for my batch was salty/smokey/and slightly sweet, and I think the cinnamon really makes it. You can mix and match spices as you like, of course, but if you want a smokey flavor the smoked paprika and chipotle will add that. Here is the recipe:
Smokey Roasted Chickpeas
2 15-ounce cans chickpeas (garbanzo beans), rinsed and drained
2 tablespoons olive oil
1/2 teaspoon fine salt
1/4 teaspoon smoked paprika
1/4 teaspoon sweet paprika
1/4 teaspoon ground cinnamon
1/8 teaspoon ground chipotle pepper
Dry the rinsed chickpeas on paper towels–you want to remove as much excess moisture as possible to get them crispy. Preheat your oven to 400 degrees. I have a convection oven, so I went with 350 degrees. Toss the dried chickpeas with the olive oil and spread them out on a cookie sheet with a raised edge, or in a baking pan. Bake for 30 minutes, or until they start to sound like marbles when they roll around the pan (they should be smaller in size and darker in color).
Remove the pan from the oven and sprinkle the seasonings evenly over the top. I stir all of the seasoning together first and then sprinkle. Toss the hot chickpeas around until they are coated in the spice mixture. Cool in the pan for about ten minutes, then chomp away.
Thanks for reading,