Spread them evenly on a baking sheet covered with baking paper.
Bake them for 35 minutes. After 30 minutes, watch your chickpeas carefully.
Once cooked, pour half of the chickpeas into a pan and the other half into another pan.
In the first, over medium heat, pour a tablespoon of coconut oil, ginger, turmeric and salt. Stir constantly for about 5 minutes. Remove them from the heat and spread them evenly on a plate. Let them cool 30 minutes before eating.
In the second pan over medium heat, add sugar and a pinch of salt. Stir constantly for about 5 minutes. Remove them from the heat and spread them evenly on a plate. Let them cool 30 minutes before eating.