Italian Chickpea Popcorn Recipes

CHICKPEA POPCORN

Steps:

• Drain and rinse the can of chickpeas over the sink, using a colander.
• Pat-dry the chickpeas with a paper towel so they're not dripping of any excess water. They should still be moist.
• Spread the chickpeas out evenly on a cookie sheet, or inside a metal cake pan. Something with short edges will be best so you can let the chickpeas roll around, and not lose any in the process ;-).
• Sprinkle the kettlecorn popcorn seasoning, or substitute the salt/sugar mixture, on top of the chickpeas. Then, do the same with the cinnamon. Tilt the pan a few times to evenly coat the chickpeas. Repeat if necessary with the remaining seasoning and cinnamon to taste. Use all of it for a more intense sweet/salty-tasting snack.
• Set oven to Broil, and broil for about 20-25 minutes. Be sure to take out the pan and/or move the chickpeas around so they don't stick to the bottom of the pan, and broil evenly.
• When finished, the chickpeas should be golden, a little dry on the outside and a little chewy still on the inside. If you want them crunchier, keep them in longer. I like mine a little chewy.

ITALIAN CHICKPEA POPCORN

Steps:

• Mix chickpeas with all ingredients. Spread on a baking sheet and bake for 45 minutes or a bit longer until they're extra crispy.

SPANISH CHICKPEA POPCORN

Steps:

• 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.