Heat the olive oil in a heavy skillet (cast iron is nice) over medium heat. When the oil is hot, add the cumin seeds and crushed red pepper. Cook over medium heat, stirring constantly, for about one minute or until the seeds are toasted. The cumin will turn slightly darker in color, and smell toasty.
Turn the heat to medium-low and add the garlic. Cook, stirringly frequently, for about three minutes or until the garlic is turning golden. Do not let it scorch or turn brown. Add the drained chickpeas and the chopped tomatoes and turn the heat up to medium high. Cook, stirring frequently, until the chickpeas are warmed through and are shiny with oil. Turn off the heat.
Finely chop the cilantro and the mint and toss this with the chickpeas. Stir the lemon juice and zest into the chickpeas. Salt to taste.
Saves well in fridge.