Best part of LEBANESE cuisine is its closeness to the indian palate....

FRIED CHICKPEAS
Serves 6
1 cup chickpeas
1tsp salt
1tsp red chilli powder
2tsp dried mint (sookha poodina) – roasted & crushed, oil for frying
Soak the chickpeas overnight
Place them in pressure cooker with enough water to cover. Boil for 10 minutes after the first whistle. Do not make them mushy. Drain well. Dry well.
Heat oil in wok & deep fry the chickpeas in batches till they turn crisp.
Drain and immediately sprinkle salt, chilli powder and mint while the chickpeas are still hot. Toss well to coat Let it cool. Serve.