Step 1

First, drain your Chickpeas in a sieve and then ensure they are completely dry by putting them on a plate lined with kitchen paper to soak up any excess water.

Step 2

Make your yoghurt, harissa and chorizo dip by mixing the harissa paste with the yoghurt and seasoning with salt and pepper to taste.

Step 3

Peel the skin off the chorizo sausage and break it into small pieces. Pan fry in a little cooking oil until crispy, then leave to cool on some kitchen paper to soak up the excess fat.

Step 4

Using a kitchen knife, chop the crispy chorizo pieces into a fine crumb, and scatter on top of the harissa yogurt dip.

Step 5

Measure out the ice-cold beer and tempura batter mix, and combine them together in a mixing bowl. Don't overwork it, as this can compromise the gluten structure and result in soggy tempura.

Step 6

Heat a saucepan with the oil for deep frying and use a thermometer to check the temperature.

Step 7

Monitor the temperature of the oil until it reaches between 160 degrees Celsius and 180 degrees Celsius (or 320 degrees Fahrenheit and 350 degrees Fahrenheit).

Step 8

Carefully, using either a tablespoon or your fingers, scoop up 5-10 Chickpeas and drip them quickly into the hot oil so that they deep fry in a cluster. Depending on the size of your saucepan, you can deep fry 3 or 4 clusters at a time. They will not take long, 1-2 minutes each until they are a pale golden brown.

Step 9

Using a slotted spoon, remove the beer-battered Chickpeas from the hot oil to a plate covered in kitchen paper to soak up excess oil.

Step 10

Once all of your deep-fried Chickpeas are done, serve them on a large platter with the spicy harissa chorizo dip and enjoy!