Pimentón de la Vera Toasted Chickpeas

April 8, 2014
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Pimentón de la Vera Toasted Chickpeas

Author Notes: This is inspired by an addictive tapas dish at a local restaurant in my neighborhood called Tía Pol. They fry chickpeas and then dust them with absolutely delicious Pimentón de la Vera (aka Spanish smoked paprika). They are amazing and I always want more once I've devoured the dish. I wanted to try to make these at home but I'm really averse to frying at home (so messy! so unhealthy!). I used a technique I learned from Rachel Ray to get the texture right, added parmesan, because it is delicious... and now I can have this tapas at home.JORJ

Serves: 4-6

  • 2 14 oz cans chickpeas
  • 1 tablespoon Pimentón de la Vera (aka Spanish smoked paprika, not the spicy kind)
  • 1 tablespoon grated parmesan cheese
  • salt and pepper
  1. Drain and rinse the chickpeas. Roll them up in a clean, dry kitchen towel to dry them off.
  2. Add the chickpeas to a large sauté pan over medium heat. Roll them around till they have browned a bit. Turn off the heat and add the parmesan.
  3. Transfer the chickpeas to a bowl and toss with salt, pepper and Pimentón de la Vera.
  4. Serve while still warm and dig in. Make sure to give your guests some napkins to since it's a little messy (but in a good way!).

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