Crispy chickpeas are the new popcorn. I'd seen countless recipes calling to roast them , but it was summer and I didn't want to mess with the oven. The answer was to fry them. It's much faster and the resulting chickpeas are more crisp. With a high-walled Dutch oven, frying is easy and I no longer have to cower behind a splatter guard.
Smoky paprika is a go-to spice with chickpeas, but I also love a batch infused with lemon zest and thyme. The recipe below gives you a bit of both to try. And then play! Let me know what flavor combinations you try out.