Preheat the oven to 425F / 220C and line 2 baking sheets with parchment paper.
In a bowl, combine the torn mushrooms, toasted sesame oil, coconut aminos, chili flakes, and shallot and spread across one of your lined baking sheets. Set aside.
Spread the chickpeas on a kitchen towel and pat them completely dry. Remove any loose skins.
Transfer dried chickpeas to your second baking sheet and toss with a drizzle of olive oil, generous pinch of salt, and the paprika.
Roast for 20 minutes, then remove from oven and lightly toss. Return the chickpeas to the oven for another 10 minutes. At the same time, put the baking sheet with your mushrooms in the oven on another rack and roast for 10 minutes. Remove both baking sheets from oven and keep separated, do not combine in a bowl.