Combine paprika, cayenne pepper, sugar and salt in a small bowl; set aside.
After rinsing chickpeas, spread them onto a kitchen towel. Rub the towel over the chickpeas to loosen the skins. Try to remove as many skins as possible.
Add 3 Tb. olive oil into a large, non-stick pan and heat to medium/high.
Spoon half the chickpeas into the hot pan in one layer. Allow them to settle for about 2 minutes, then stir regularly until they turn golden brown and slightly crispy (about 15–20 minutes). Remove and transfer to a paper towel to remove some of the oil, then to a medium sized bowl. Pour half of the dry spice mixture over the warm chickpeas and mix to combine; set aside.
Repeat process with second half of oil and chickpeas.
When all chickpeas are combined, add parsley/lemon zest and serve. Add extra salt, if needed.
Notes
*To ensure your chickpeas are crunchy, be sure to remove as much moisture as possible before adding to hot oil. I like to let them sit out on the counter for at least 20 minutes before cooking. This recipe works in 2 batches so you can achieve even 'crisping' action in a medium sized skillet.
Recipe by My Delicious Blog at https://www.mydeliciousblog.com/roasted-spicy-sweet-chickpeas/