Put about 1/3 cup of the roasted chickpeas in a spice grinder and grind until powdered but not pasty. Transfer to a small bowl and stir in the paprika, ginger, cayenne, garlic powder, onion powder, allspice and 1 teaspoon salt.
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add a few kernels of popcorn. Once they begin to pop, scatter in all of the popcorn and cover the pot. Cook and shake the pot until the popcorn pops and the popping noise subsides, 3 to 4 minutes.
While still hot, add the remaining chickpeas and drizzle all with the melted butter. Toss well. Sprinkle with the spice mix and toss well again. Serve.