You can usually buy ‘toasted chana’ in Indian grocery stores, but you can also make your own. Preheat the oven to 200°C and line a baking tray with baking paper. Pat the chickpeas dry with paper towel to remove as much of the moisture as possible, then spread them out in an even layer on the tray. Bake for 30 minutes, stirring every 10 minutes, until crisp. Let the roasted chickpeas cool completely before storing in an airtight jar.