• Add dried chickpeas to a bowl and cover with 2 cups of water. Let sit overnight.
• After 24 hours of soaking, drain the chickpeas and give them a rinse.
• Add 2 cups of water to a pot on high heat and add the chickpeas. Bring to a boil then cover, turn off the heat and let cool.
• Once cooled, drain the chickpeas.
• Pour the chickpeas onto a tea towel and pat dry.

To break up the chickpeas (optional)

• Wrap the chickpeas in the tea towel.
• With a rolling pin, roll over the covered chickpeas a few times with firm but gentle pressure. Do this as many times as needed to break up most of the chickpeas.
• Preheat the air fryer to 385 degrees on the air fry setting.
• Add chickpeas to a bowl with oil and stir to coat.
• When the air fryer is ready, add the chickpeas the basket of the air fryer and shake to level out.
• When the air fryer indicates 'check food' pull the basket out and give the chickpeas a shake. Return to the air fryer for the remainder of time.
• Once cooked, transfer chickpeas to a heatproof bowl with spice blend and salt. Toss to coat in the spice mixture.
• The air fried channa (chickpeas) can be stored in an air-tight container for up to a week.