- Olive oil, for frying
- 1 15-ounce can chickpeas, drained and rinsed
- Coarse salt
- 1/4 to 1/2 teaspoon Pimento (Spanish wood-smoked paprika), optional
- To a large skillet set over medium-high heat, add enough olive oil to reach a depth of 1/2 inch. Meanwhile, dry chickpeas thoroughly using paper towels.
- Slowly add chickpeas to oil, being careful as they may splatter. Fry chickpeas, stirring frequently, until golden brown, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet to drain. Season with salt and pimento, if desired. Let cool completely, and store in an airtight container.
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