Crispy Fried Chickpeas

Charmaine Lu -

  • 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