Spanish Chickpea Popcorn

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 8 to 10 servings
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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


  1. 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.
  2. 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.
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