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  4. For two 15 oz. cans of chick peas it's:

    3 tbsp extra virgin olive oil, 2 tsp paprika, 1 tsp ground coriander, 1/2 tsp each ground turmeric, ground allspice and sugar, 1/8 tsp each cayenne pepper and salt (plus more salt to season).

    You will need a 13 by 9-inch metal baking pan for this recipe; a glass or ceramic baking dish will result in uneven cooking.

    Adjust oven rack to middle position and heat oven to 350 degrees. Place chickpeas in colander and drain for 10 minutes. Line large plate with double layer of paper towels. Spread chickpeas over plate in even layer. Microwave until exteriors of chickpeas are dry and many have ruptured, 8 to 12 minutes.

    Transfer chickpeas to 13 by 9-inch metal baking pan. Add oil and stir until evenly coated. Using spatula, spread chickpeas into single layer. Transfer to oven and roast for 30 minutes. Stir chickpeas and crowd toward center of pan. Continue to roast until chickpeas appear dry, slightly shriveled, and deep golden brown, 20 to 40 minutes. (To test for doneness, remove a few paler chickpeas and let cool briefly before tasting; if interiors are soft, return to oven and test again in 5 minutes.)

    Combine paprika, coriander, turmeric, allspice, cumin, sugar, ⅛ teaspoon salt, and cayenne in small bowl. Transfer chickpeas to large bowl and toss with spice mixture to coat. Season with salt to taste. Let cool fully before serving, about 30 minutes. (Chickpeas can stored in airtight container for up to 7 days.)

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