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In a medium bowl, toss the chickpeas with the cornstarch. Transfer to a fine-mesh strainer and shake to remove excess cornstarch.
In a 10-inch skillet over medium-high, heat the oil until shimmering. Add the chickpeas and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Remove from the heat and stir in the cumin, paprika, sugar, ½ teaspoon salt and ¼ teaspoon pepper.