Generously cover chickpeas with water in a saucepan, bring to the boil over medium heat and cook until tender (about 50 minutes). Then drain and and spread on a tray lined with baking paper to dry (30 minutes or so, it will help prevent the chickpeas from splitting in the hot oil)

Heat 1 cm of oil in a frying pan over medium-high heat, until just simmering. Add the chickpeas and cook stirring often until golden (about 5 minutes). Add the rosemary, and garlic and cook for a further minute. Add the lemon, stir, then strain through a metal sieve into a heatproof bowl. Sprinkle with the paprika and stir to combine. Generously season and top with the parmesan. Serve hot with a lemon wedge or they are equally delicious served cold