2 cups (500 ml) dried chickpeas

6 cups (1.5 litres) water

4 cloves garlic, very finely chopped

1/2 teaspoon (2.5 ml) cayenne

Salt

In a bowl, cover the chickpeas with the water. Soak for 8 hours.

Preheat the deep fryer to 180°C (350°F). Lay several layers of paper towel on a tray.

In a bowl, combine the garlic and cayenne. Set aside.

Drain the chickpeas and dry as thoroughly as possible in a clean tea towel. Transfer to the deep fryer, cover and fry until golden brown, 8 to 10 minutes.

Drain on the paper towels. Season with salt. Add the chickpeas to the garlic mixture and coat well. Let cool to room temperature.

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