Ingredients

• Olive oil for frying
• 1 clove garlic
• 1 15.5-ounce can chickpeas, drained, rinsed, and very well dried
• 1 teaspoon fleur de sel
• Zest 1/2 lemon

Procedure

1. Fill a small saucepot half full with olive oil, and heat over medium heat until it reaches 350°F. Drop the garlic clove into the oil when it is cold, and remove it as it comes to temperature—just to infuse the flavor into the oil.
2. Fry the chickpeas in batches for about 5 minutes, carefully, as they may splatter. They will go from looking like cooked chickpeas to toasted hazelnuts—smaller, and golden, and crunchy. Drain on a paper towel, and toss with the fleur de sel and lemon zest.