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