This is the recipe as I received it. See notes under Parting Shots.
Olive oil for frying
1-15-ounce can chickpeas, drained and rinced
1/4 to 1/2 teaspoons 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 throughly 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 pemento, if desired.
Let cool completely and store in an airtight container.