Crispy fried chickpeas

Prepare: less than 30 mins
Cook: less than 10 mins
Serve: Serves 2
Dietary: Dairy-free Egg-free Gluten-free Pregnancy-friendly Vegan Vegetarian

Turn a tin of chickpeas into a quick and easy snack for two!

By Sarit Packer and Itamar Srulovich

From Saturday Kitchen

Ingredients

vegetable oil, for deep-frying
1 x 400g tin chickpeas, drained
1 tbsp olive oil
1 garlic clove, roughly chopped
1 tbsp cumin
1 tsp smoked paprika
small bunch parsley
½ lemon, juice only
flaky sea salt

Method

Fill a deep-fat fryer with vegetable oil and heat to 180C. CAUTION: hot oil can be dangerous. Do not leave unattended.
Deep-fry the chickpeas until golden and crispy, then remove and drain on kitchen paper. Transfer to a serving bowl.
In a small pan, fry the garlic, cumin and paprika in olive oil for a few minutes. Remove from the heat and pour over the chickpeas. Finish with chopped parsley and lemon juice.

Recipe tips

Go for Navarico chickpeas if you can find them, but any chickpeas will do.