Directions

• Drain and rinse the chickpeas then transfer to a paper towel lined plate to dry more thoroughly. This is critical, as adding wet foods to hot oil is dangerous. Combine the garlic, salt, sugar, turmeric and smoked paprika in a medium bowl and set aside.  Using a 3-quart Dutch Oven (like a Le Creuset), or other similar sturdy pot, heat the oil over medium high heat until appx 375°F. Carefully add the chick peas and stir to coat with oil. (They may sputter! Do not put your face near the oil. The sputtering should subside after about 1 min.) Line the plate you used to drain chick peas with fresh paper towel. Stir the chickpeas every 30 seconds to ensure even cooking.  The chickpeas will be done cooking when they are deeply tan and crispy, appx. 8 minutes.  
• Transfer the chickpeas to the paper towel lined plate and allow to drain for about 30 seconds. Transfer the chickpeas to the bowl with the seasonings and toss to coat. Serve immediately. Note: Like all fried foods, these will get less crispy as they sit.  They are best eaten within 2-3 hours of making them. If you want to crisp them back up, transfer remaining chickpeas to a small parchment paper lined sheet pan and place in a 325°F oven for about 15 minutes.