makes about 2 1/2 cups
10 ounce dried chickpeas
oil, for deep-frying
1/2 teaspoon mild or hot paprika, to taste
1/4 teaspoon cayenne pepper
1. Put the chickpeas in a large bowl, cover with plenty of cold water and soak overnight. Drain well and pat dry with paper towels.
2. Fill a deep heavy-based pan 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 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 the pan as some beans may pop. Don't leave the oil unattended.
3 Reheat the oil and fry the chickpeas again in batches for 3 minutes each batch, or until browned. Drain. Season the paprika with salt and cayenne pepper, and sprinkle over the hot chickpeas. Cool.