Spanish Chickpea Popcorn Recipes

SPICED POPCORN AND CHICKPEA SNACK

Steps:

• Put about 1/3 cup of the roasted chickpeas in a spice grinder and grind until powdered but not pasty. Transfer to a small bowl and stir in the paprika, ginger, cayenne, garlic powder, onion powder, allspice and 1 teaspoon salt.
• Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add a few kernels of popcorn. Once they begin to pop, scatter in all of the popcorn and cover the pot. Cook and shake the pot until the popcorn pops and the popping noise subsides, 3 to 4 minutes.
• While still hot, add the remaining chickpeas and drizzle all with the melted butter. Toss well. Sprinkle with the spice mix and toss well again. Serve.

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.