Directions

1. Put the dried chickpeas in a large saucepan with enough cold water to generously cover. Season the water with a couple teaspoons of salt. Bring to a boil over medium-high heat, then reduce the heat to low and simmer until the chickpeas are tender and cooked through, about 1 to 1 1⁄2 hours. Drain the chickpeas well and let cool.
2. Put the canola oil in a large, heavy pot deep enough so it comes no more than halfway up the sides of the pan. Heat it to 350°F over medium heat. Once the canola oil is up to temperature, fry about 1/3 of the chickpeas until golden brown, about 4 to 5 minutes. Scoop the chickpeas out and drain on paper towels. Allow the oil to reheat to 350°F if needed before cooking the remaining chickpeas in two batches.
3. Put the fried chickpeas in a medium bowl and add the paprika, salt, and lemon juice. Toss well to evenly mix and coat the chickpeas. Serve warm.