can't-stop-eating moroccan roasted chickpeas

I love experimenting with spices, don't you? Can I just say while these chickpeas were roasting, the smell in the house was wonderful. It brought me back to those many days of summer I would spend living with my friend, who lived on st. marks street (8th street) of nyc. During my many walks up and down st. marks street, in the hot thick air of summer I would always smell curry, coming from any random walkout or open basement door. I love all the random food smells on any given sidewalk in the city. It was wonderful and comforting at the same time, even though the temperature in the summertime in the middle of the city would be close to 90 degrees. That smell of curry would just make me forget how hot and humid it really was. Even as a kid I've always loved the smell of curry, and I love the taste of it too. I never had a problem eating hot curry in the hot days of summer--oh that taste was so worth the burn. The original recipe of these Moroccan chickpeas does not call for curry, but when I taste-tested the spice mix it was begging for a pinch of curry to be put in. And it made a world of difference. For those of you that like spices you might like these. I love plain roasted chickpeas too, have made them with a bit of salt & pepper and some olive oil and a pinch of sugar, but never made them this way. Make sure to see my changes in parenthesis; you may or may not want to do what I did, since I don't know what level of "spice-love" you have.

moroccan roasted chickpeas
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1 can of chickpeas (garbanzo beans)
1 TB olive oil
½ ts Moroccan Spice Mix (I used one and a half teaspoons (ts) of this)
salt to taste (I used about 1/2 tsp sea salt)

Moroccan Spice Mix:
2 ts ground cumin
1 ts ground coriander
1/2 ts chile powder (did not use this, didn’t have any)
1/2 ts sweet paprika
1/2 ts ground cinnamon
1/4 ts ground allspice
1/4 ts ground ginger powder
1/8 ts cayenne pepper (I used ½ ts)
a pinch ground cloves
1/2 ts sugar (I used 1 ts)
1 ts curry powder (this is my own addition)

Preheat oven to 350 degrees.
Drain the chickpeas into a colander and rinse well with cold water until no more foam appears. Let beans drain for 5-10 minutes, then pat dry with a cloth or paper towel if they still look wet.
While the chickpeas drain, make the spice mix. (store leftover spice mix in an airtight container for other uses.)
When the chickpeas are well-drained and dry, toss them together with the olive oil, spice mix, and salt. Arrange in single layer on baking sheet.
Roast 40-50 minutes, (my chickpeas were done in 40 minutes) or until they are slightly browned and make a rattling sound when you shake the baking sheet. Serve warm or cool.