Drain and rinse chickpeas. Dab dry with a paper towel and allow them to dry in a strainer for about 30 minutes.
Remove any loose skins (they may burn otherwise).
Place the chickpeas into the airfryer basket and cook at 160° C for 25-30 minutes, giving them a stir half-way through.
While the chickpeas are cooking, mix paprika, cumin, chilli powder, onion powder, garlic powder, salt and brown sugar in a small bowl.
Remove the chickpeas from the airfryer and put them in a bowl. Toss them in the oil while they are still hot. Mix well until coated. Add seasoning and mix again until coated.
Let cool and enjoy!
These can be made in the oven if you don't have an airfryer. To do this, preheat the oven to 400°C while the chickpeas are drying and cook for 40 minutes to an hour. Stir every 15 minutes to brown thoroughly.