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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
14 oz cans chickpeas
tablespoon Pimentón de la Vera (aka Spanish smoked paprika, not the spicy kind)
tablespoon grated parmesan cheese
salt and pepper
- Drain and rinse the chickpeas. Roll them up in a clean, dry kitchen towel to dry them off.
- 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.
- Transfer the chickpeas to a bowl and toss with salt, pepper and Pimentón de la Vera.
- 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!).
- This recipe was entered in the contest for Your Best Recipe with Beans
- This recipe was entered in the contest for Your Best Recipe with Chickpeas