Empty the can of chickpeas into a colander. Thoroughly rinse the chickpeas with cold water. Let the water drain out for 5 to 10 minutes, then pat them dry with a paper towel. Set aside.

While beans drain, make the spice mixture. In a small bowl, combine cumin, cayenne pepper, paprika and chili powder.

Pour chickpeas into a medium bowl and toss with olive oil, sea salt and garlic. Stir in the spice mixture.

On a baking sheet, arrange the chickpeas in a single layer. Place the baking sheet in the oven for 30 to 40 minutes, stirring every 10 to 15 minutes. When the chickpeas are done, they will be slightly browned and will make a rattling sound when you shake the baking sheet. Remove from oven and let sit for 5 minutes before serving.