Pre-heat a conventional oven to 425F. Drain and rinsechickpeas. Thoroughly pat chickpeas dry and toss with oil and ground berbere.Roast until chickpeas are crispy and begin popping, about 25 minutes. Let coolcompletely and store in an airtight container.
Cook oats with water or stock. Portion oatmeal into bowlsand divide toppings evenly among each bowl.