Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Spanish Chickpea Popcorn
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- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 238
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 23 mg
- Sodium
- 187 mg
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 238
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 23 mg
- Sodium
- 187 mg
Ingredients
Directions
- Preheat the oven to 450 degrees F. Toss the chickpeas with the olive oil on a rimmed baking sheet. Bake, stirring occasionally, until crisp, about 30 minutes.
- Melt the butter with the smoked paprika in a small saucepan. Toss the popcorn and roasted chickpeas in a large bowl; drizzle with the paprika butter, season with salt and toss again.
