Spread chickpeas out on a paper towel (or clean dish towel)-lined cutting board. Gently rub with another towel until mostly dried. Allow to sit for an additional 10 minutes.
Toss chickpeas in a large bowl with 1 tablespoon olive oil.
Spread chickpeas out on a parchment-lined cookie sheet.
Bake for 30 minutes.
Give the pan a shake, and return to the oven for another 15 minutes.
At this point, mix together the brown sugar, chili powder, ground cumin, pepper, and salt in a large bowl with the remaining 1 teaspoon olive oil. Toss the roasted chickpeas in the mixture.
Return to the oven for an additional 5-10 minutes, until chickpeas are roasted through and crispy.
Notes
The chickpeas are crispiest on the first day, but will keep for a day or two in a sealed container.