Fried chickpeas with lemon, rosemary and parmesan

1.Generously cover chickpeas with water in a saucepan, bring to the boil over medium-high heat and cook until just tender (50-55 minutes), then drain and spread on a tray lined with baking paper to dry (30 minutes; this helps stop the chickpeas spitting when you fry them).

2.Heat 1cm oil in a large, deep frying pan over medium-high heat until just shimmering. Add chickpeas and stir continuously until beginning to crisp and become golden (4-5 minutes), then add rosemary, chilli and garlic, and stir until fragrant (about 1 minute). Add lemon rind, stir to combine, then strain through a metal sieve into a heatproof bowl (discard oil). Generously season to taste and serve hot scattered with grated parmesan and with lemon wedges to squeeze over.