less than 30 mins
less than 10 mins
By Sarti Packer & Itamar Srulovich
From Saturday Kitchen
- 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
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.