1
Heat a large dry pan over medium- high heat. Add bacon* and cook, turning occasionally and adjusting heat if browning too fast, until crispy, 6-10 minutes.
Turn off heat; transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Carefully discard all but 1 TBSP bacon fat (2 TBSP for 4 servings) from pan (you’ll use it to toast the chickpeas in Step 3).