Yield - 2 to 4 servings
Channa/Chickpeas - 1 (15oz) can
Oil for frying - 3 cups
Garlic - 1 tsp (finely chopped)
Scotch Bonnet Pepper - 1 tsp (finely chopped)
Chadon Beni/Culantro - 1 tbsp (finely chopped)
Salt - 1/4 tsp or to taste
Strain, wash and air dry channa.
Make sure channa is completely dry! *IMPORTANT*
Place oil into a pot and heat over high heat.
Once the oil is ready for frying, fry channa until golden brown and crispy.
Remove from oil and let drain for 2 minutes.
Place in a bowl and add garlic, pepper, chadon beni and salt.