Bake the chickpeas for 40 minutes, gently shaking the tray every 10 minutes so they brown and crisp evenly during their baking. At this point, if you prefer a crispier chickpea and you won't be eating them right away, you can turn the oven off and leave the oven door open a crack.
Allow the chickpeas to dry in the cooling oven for an hour before tossing with the spices of your choice. Otherwise, take the tray and toss the chickpeas with your curry powder.