Toss skinned chickpeas in olive oil, place on baking sheet (or oven-safe pan.)
Roast for 30 to 40 minutes until light brown and crisp.
Shuffle chickpeas around pan occasionally to make ensure they are not sticking to pan.
Remove from oven, sprinkle cumin and cayenne pepper over chickpeas and coat thoroughly.
Don't be afraid to use your own unique spice blend for seasoning. Use an oven-safe skillet or saute pan to heat on stove (to remove skins) and then use same pan for roasting making this a one-dish wonder.