Clean and wash the chickpeas and let it soak for 8-10 hours or overnight.
Once they are soaked, drain the water and rinse it again.
Cook the chickpeas, along with water and bit of salt in a pressure cooker until done but not mushy. We want it a bit firm.
Let the pressure settle and remove the chickpeas in a strainer. The water used for pressure cooking can be used as a stock in curries.
Preheat the oven to 180 Deg C. Line a baking tray with parchment paper.
In the meantime in a small bowl add oil, herbs and salt. Mix everything.
After 10 minutes, the water in the chickpeas should have been all gone and chickpeas would appear dry. If not just pat it dry with a clean kitchen towel.
Spread the chickpeas in the prepared tray and mix the herb oil mixture.
Bake in the preheated oven for 30-40 minutes shaking the tray every 10 minutes or using a spatula just give everything a mix.
The chickpeas should be done when they are golden brown and the skin changes color.
Remove it. If you are using paprika powder or any other spice add it now.
Let it cool completely. Store it in an airtight container.