- Tin of chick peas in water rinsed and dried;
- 1 tsp roasted cumin seeds;
- 1 tsp chilli flakes;
- 1 tsp Spanish sweet paprika;
- 1 tsp salt
- 1 tsp black pepper;
- 500 ml vegetable oil (one with a high tolerance for heat).
- Pound the spices in a mortar until quite fine;
- Combine spices and peas in a bowl and toss to cover the peas with the herb mixture;
- heat the oil to high heat (180 degrees) in a wide pan;
- Fry the chick peas in the oil for about 30 seconds.