3/4 teaspoon cumin seeds
3/4 teaspoon coriander seeds
1 15-to 15 1/2-ounce can chickpeas (garbanzo beans), drained, rinsed, well dried
1 tablespoon extra-virgin olive oil
Pinch of cayenne pepper
Coarse kosher salt
Test-kitchen tip: To make sure the chickpeas get crunchy, it's important to dry them thoroughly. Spreading them out on paper towels works well.