Makes enough for 4 servings
|⅓||cup olive oil|
|1||can (15 ounces) chickpeas, rinsed, drained, and patted dry|
|Salt, to taste|
1. In a 10-inch cast iron or other heavy skillet over medium heat, heat the oil.
2. Add the chickpeas and cook, stirring occasionally for 10 to 12 minutes, or until the chickpeas are crisp golden and the inside is crisp.
3. With a slotted spoon, transfer the chickpeas to a paper towel-lined plate to drain. Sprinkle with salt. Chickpeas can be stored in a jar at room temperature for up to a week, as long as they are crisp in the middle. Sally Pasley Vargas