Crispy Fried Chickpeas
- Veg oil for deep frying
- 400g tin of chickpeas, drained
- 1 tbsp olive oil
- 1 chopped garlic clove
- 1 tbsp cumin
- 1 tsp smoked paprika
- ½ lemon, juice only
- Chopped parsley
- Sea salt flakes
- Add the oil to a deep fat fryer and heat to 180C. Deep-fry the chickpeas until golden and crisp, then remove from the fryer and drain on kitchen paper before transferring to a serving bowl.
- Fry the garlic, paprika and cumin in the olive oil for a few minutes. Remove from the heat, pour over the chickpeas and toss with the chopped parsley and lemon juice. Season and serve as a snack or canape.
10 mins
2 serving