Thank you Fine Cooking for the recipe (finecooking.com)
- 1-1/2 cups canola oil
- 1 15-oz. can chickpeas, drained, rinsed, and patted dry
- 1 large shallot, very thinly sliced and separated into rings (about 1 cup)
- 1 Tbs. all-purpose flour
- 2 tsp. very finely ground rooibos tea
- 1 tsp. Aleppo pepper
- Kosher salt
Clip a deep-fry thermometer to a 4-quart heavy-duty saucepan, add the oil to the pan, and heat over medium-high heat to 350°F.
Add the chickpeas and cook until crispy and golden brown, 8 to 10 minutes. The chickpeas may spatter and pop up, so use a spatter guard to prevent them from popping out of the pan.
Transfer the chickpeas with a slotted spoon to a paper-towel-lined bowl. Shimmy the paper towels back and forth to draw off as much oil as possible.
Return the oil to 350°F. In a small bowl, toss the shallot with the flour. Add the shallot and cook until golden, about 2 minutes. Remove with a slotted spoon to a paper-towel-lined plate to drain.
Remove the paper towels from the chickpea bowl and add the shallots, rooibos, Aleppo pepper, and salt to taste. Toss well and serve.