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From the rec.food.veg newsgroup:
 
Chick Pea Snack
                                           Contributed by Lon Hall
Ingredients to prepare 2 1/4 cups
 
2 tablespoons sugar
1/2 teaspoon ground cumin
1/2 teaspoon chile powder
1/2 teaspoon paprika
1/4 teaspoon ground coriander
1/8 teaspoon cayenne
1/8 teaspoon salt (optional)
2 cups cooked and drained chick peas
2 teaspoon light vegetable oil
 
In a large bowl, toss together all the ingredients except the oil.
Heat the oil in a heavy 10-inch skillet over moderately high heat
about 1 minute.  Add the chick peas and cook, uncovered, shaking
the pan frequently, until dry and crispy, about 7 minutes.  Using a
slotted spoon, transfer the chick peas to a wire rack covered with
paper towels to cool.  Stored airtight, the chick peas will keep
about 1 week.