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Heat oven to 350°F. Dry chickpeas in a single layer between paper towels.
In a bowl, combine brown sugar, cumin, cinnamon, paprika, coriander, salt, ginger, allspice and, if using, cayenne. Toss chickpeas with half the spice mix and 1 tablespoon oil. Arrange on a sided baking sheet in a single layer and bake at 350°F for 45 minutes.
Toss almonds and sesame seeds with remaining spice mix and 1 tablespoon oil; mix into chickpeas on baking sheet. Bake another 20 minutes, or until chickpeas are slightly crispy and almonds are toasted. Cool slightly and toss with apricots and dates. Store in an airtight container.