Spanish Chickpea Popcorn

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
8 to 10 servings
Level:
Easy
Ingredients
  • 1 15 -ounce can chickpeas, drained and rinsed
  • 1 tablespoon extra-virgin olive oil
  • 6 tablespoons unsalted butter
  • 1 tablespoon smoked paprika
  • 12 to 16 cups popcorn
  • Kosher salt
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.

  • Photograph by Ralph Smith

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