Time: 40 min.
Complexity: easily
Servings: 8 - 10

Popcorn with crispy chickpeas and paprika - a detailed recipe.

Ingredients:

• 430 g of rinsed canned chickpeas, drained
• 1 tbsp. l. olive oil
• 6 tbsp (90 g) butter
• 1 tbsp smoked paprika
• 12 - 16 cups ready-made popcorn

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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popcorn, chickpeas, paprika

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Preparation:

Step 1
• Preheat oven to 230°C. Stir on a baking sheet chickpeas in olive oil. Bake, stirring occasionally, until the chickpeas are crisp, about 30 minutes.
Step 2
• In a small saucepan, melt the butter with smoked paprika. In a large bowl, combine the popcorn and crispy chickpeas; drizzle with the butter and paprika, season with salt, and toss again.

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