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Pour the olive oil into a large cast-iron or other heavy-duty skillet over medium-high heat.
When it shimmers, add the chickpeas in one layer, working in batches, if necessary, to avoid overcrowding. (Pour in more oil between batches if needed.)
Cook until the pods blacken in spots, 5 to 6 minutes, stirring occasionally.
Transfer the pods to a serving bowl as they become ready and sprinkle immediately with the salt and Tajín seasoning.
Repeat with the remaining chickpeas.