Spanish Chickpea Popcorn
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 238
- Total Fat
- 16
- Saturated Fat
- 7
- Carbohydrates
- 21
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 23
- Sodium
- 187
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
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.