Heat a non stick/skillet. Add the oil and allow to heat.
Drain and rinse the chickpeas under a cold running tap and keep some of the liquid for cooking.
Add the chopped garlic into the oil for a few seconds before adding the spices one at a time. If you find the pan is too hot keep pulling it off the stove and stir each spice one a time allowing each one to cook for about 10 seconds as long as they don't burn. Add very little liquid intermittently only to prevent burning.
Add the chickpeas in and stir well with the spices.
Add a bit more liquid. Just enough to cook the chickpeas until done.
