Preheat the oven to 210C (190C).
Place the olive oil, Ras el Hanout, salt & pepper in a medium bowl, and stir to combine.
Add the chickpeas to the bowl, and mix gently to ensure the chickpeas are well coated in oil and spices.
Spread the chickpeas in a single layer on a baking tray.
Roast for 35 - 40 minutes, stirring frequently. Watch the chickpeas carefully towards the end of the cooking time as they burn easily.
The chickpeas are ready when they are lightly browned and crispy. To test if they are ready, remove one from the oven and allow to cool. If the chickpeas are still chewy rather than crispy, they need a little more time in the oven.
Allow the chickpeas to cool on the tray before using. These can be made in advance and stored in an airtight container until required. Any leftovers make a great snack.