Fried chickpeas

PREPARATION  30 minutes

COOKING  15 minutes

SERVES  6-8

300 g (10½ oz) dried chickpeas

oil, for deep-frying

½ teaspoon mild or hot paprika

¼ teaspoon cayenne pepper

Put chickpeas in a large bowl, cover with plenty of cold water and soak overnight. Drain well and pat dry with paper towel.

Fill a deep heavy-based saucepan one-third full of oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds. Deep-fry half of the chickpeas for 3 minutes. Remove with a slotted spoon. Drain on crumpled paper towel and repeat with the rest of the chickpeas. Partially cover pan as some chickpeas may pop. Do not leave oil on the heat unattended.

Reheat oil and fry the chickpeas again in batches for 3 minutes each batch, or until browned. Drain. Season the paprika with the cayenne pepper and some salt, and sprinkle over the hot chickpeas. Leave to cool and serve.