I’ve been making roasted chickpeas for snacking for several months now and the recipe has gradually morphed until I am finally getting nice crispy results. I start with a pound of dried chickpeas that I cover with at least 3 inches of water, bring to a boil, and let stand for an hour. I cook them about 30 minutes while preheating the oven to 400F. Once the chickpeas are tender, I drain them and toss with olive oil to coat and a couple tablespoons of curry powder. I bake them for about an hour, stirring every 10-15 minutes, until they are crisp. I let them cool and then store in an airtight container in the fridge. They will keep for at least a week.