- In a large skillet over medium-low heat, heat the oil. Add the chickpeas and cook for 35 minutes, stirring regularly. Watch out for splattering.
- Meanwhile, in a large bowl, combine the brown sugar, spices and salt.
- Once the chickpeas are crispy, drain on a plate lined with two layers of paper towel. Add to the bowl of spices and toss well to coat. Serve immediately.
The spiced chickpeas will keep for a few days in an airtight container. If they start to soften, reheat them for a few minutes on a baking sheet in a 325°F (165°C) oven until they are crispy.