4 Farmdrop products in this recipe
Take a pan, ideally a small wok and fill with oil. You'll be deep frying so will need about 6cm of oil in the pan with plenty of room at the top so the oil doesn't bubble over. Bring upto 180 degrees C if you have a thermometer. If not, throw in a grain of rice, it will puff up if the oil is hot enough. It's important the oil is hot, otherwise you'll end up with greasy, soggy chickpeas.
Drain chickpeas and pat dry. One the oil is upto temperature carefully tip them into the oil and fry for 15-20 minutes until they're crispy and golden. Keep an eye on them as they go from golden to incinerated pretty quickly!
Whilst the chickpeas are cooking, grate the zest of two limes and mix with half tsp salt, half tsp cracked black pepper, half tsp chilli flakes and finely chopped coriander. We've kept it pretty simple, but you can add pretty much and spices or herbs you like!
Remove chickpeas with a slotted spoon and place on kitchen paper to remove some of the oil. Sprinkle spice mix all over and shake everything together.