Garlic & Red Pepper Fried Chickpeas

1 19 ounce can chickpeas, drained and rinsed

1/4 cup canola oil

1 to 2 teaspoons minced garlic (3 to 4 garlic cloves)

1/2 teaspoon Maldon sea salt flakes

2 tablespoons shredded Parmesan

2 tablespoons minced fresh parsley

1 teaspoon crushed red pepper flakes, or smoked paprika if you don’t like spice

Heat the canola oil in a frying pan. Once the oil is hot and shimmering, add the chickpeas. Fry in the oil until crispy, about 8 minutes.

While the chickpeas fry, smash the garlic and salt together into a paste, then stir in the rest of the ingredients.

When the chickpeas are done, use a slotted spoon to remove the chickpeas from the oil and into a paper towel lined bowl to drain excess oil. Toss the chickpeas and spices together. Store in nice serving bowl with a lid and bring to the potluck. They taste great at any temperature, but if you can keep them warm, even better.