From Gourmet Vegetarian, Jane Price, Murdoch Books, 2007.
After the chickpeas had soaked overnight they were deep fried for 3 minutes, taken out and placed for a minute or two on kitchen paper to drain. The oil was then reheated and the chickpeas went back in for another 3 minutes. They were then drained and sprinkled with a mixture of paprika, cayenne and salt.
Oddly some turned out crisp while others were soft. I had fried them in two batches so perhaps one of the batches was not cooked long enough.
As a nibble they went all right though weren’t really extra special. I don’t think I’ll go to the trouble of making them again.
Ease of cooking: ✔✔✔✔