Chickpeas dusted with cornstarch and toasted in a skillet become crisp outside while remaining crispy inside. These crunchy chickpeas are perfect on top of hummus, soups and salads, or eaten on their own as a satisfying snack. We season them with two Mediterranean mainstays: smoked paprika and warm, earthy cumin. The recipe is highly adaptable, though, so feel free to change up the spices. We love making these with curry powder, Chinese five-spice, Ethiopian berbere or zesty za’atar—simply use 2 teaspoons in place of the cumin and smoked paprika (always include the sugar, though, as it really enhances the flavors).