Fried Chickpeas with Pimenton

Ain't nobody got time for a full meal. Is that why tapas so popular? Little bites of different things to make a satisfying dinner. Maybe people lack the attention span ... even when it comes to food.

Regardless, I love it. Makes these for your weekend celebration and you'll collect friends. 

Fried Chickpeas with Pimenton
Serves 12

3/4 lb. dried chickpeas, soaked and cooked (about 4 - 5 cups) or 4, 15 oz. cans drained well
2 cups extra virgin olive oil
Salt, to taste
Pimenton, to taste

Working in two large skillets divide olive oil and heat over medium heat. Add chickpeas and swirl pan occasionally until chickpeas begin to brown and become crispy, this will take 20 – 25, please be patience.

Drain chickpeas on a paper towel lined sheet tray and season with salt and pimenton.