Preparation

• 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.