Fried chickpeas with lemon, rosemary and parmesan

Prep 0 h : 15 m
Cook 1 h : 0 m


  • 250g dried chickpeas, soaked overnight in cold water, drained

    For shallow-frying: olive oil

    4 tbsp (loosely packed) rosemary

    1 long red chilli, thinly sliced

    2 garlic cloves, thinly sliced

    Finely grated rind of 1 lemon, plus wedges, to serve

    To serve: finely grated parmesan


  • Generously cover chickpeas with water in a saucepan, bring to the boil over medium-high heat and cook until just tender, 50-55 mins, then drain and spread on a tray lined with baking paper to dry (30 mins; this helps stop the chickpeas spitting when you fry them).

    Heat 1cm oil in a large, deep frying pan over medium-high heat until just shimmering.

    Add chickpeas and stir continuously until beginning to crisp and become golden, 4-5 mins, then add rosemary, chilli and garlic, and stir until fragrant, about 1 minute.

    Add lemon rind, stir to combine, then strain through a metal sieve into a heatproof bowl (discard oil). Generously season to taste and serve hot scattered with grated parmesan and with lemon wedges to squeeze over.