Best Spanish Chickpea Popcorn Recipes

Chickpea Popcorn image

Provided by Virtuous Archangel

Categories Beans

Time 30m

Yield 2 Cups, 2-4 serving(s)

Number Of Ingredients 5

1 (548 ml) can chickpeas, Drained and Rinsed (Patted Dry)
1 teaspoon ground cinnamon
2 teaspoons kettlecorn-flavoured popcorn seasoning
1 teaspoon sugar
1/2 teaspoon salt

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.

Spanish-Style Chickpeas and Escarole image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1 large head escarole or chicory, chopped
One 15-ounce can chickpeas, rinsed and drained
1 teaspoon ground cumin
1 teaspoon pimenton (Spanish smoked paprika)
Kosher salt

Steps:

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the garlic and cook until slightly browned, about 4 minutes. Add the escarole in batches and cook until completely wilted, about 7 minutes.
Stir in the chickpeas and cook until heated through, about 1 minute. Stir in the cumin, pimenton, remaining 1 tablespoon olive oil and salt to taste. Serve.
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Spiced Popcorn and Chickpea Snack image

Provided by Food Network

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

2 1/3 cups roasted chickpea snacks (sea salt flavor)
1 teaspoon sweet paprika
1/2 teaspoon ground ginger
1/4 to 1/2 teaspoon ground cayenne
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground allspice
Kosher salt
2 tablespoons vegetable oil
1/2 cup popcorn kernels
1/4 cup unsalted butter or ghee, melted

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.

Spicy Pimentón Popcorn image

Provided by Melissa Clark

Time 20m

Yield About 12 cups

Number Of Ingredients 6

1/2 cup grapeseed or other neutral oil with a high smoke point (such as corn, canola, or sunflower)
1/3 cup popcorn kernels
1/2 teaspoon fine sea salt
1/4 teaspoon ground cumin
1/4 teaspoon sweet paprika
Pimentón (hot smoked paprika), to taste

Steps:

In a large Dutch oven or heavy-bottomed pot set over medium-high heat, heat oil and 3 popcorn kernels. When kernels pop, add remaining kernels, lower heat to medium-low, and cover almost all the way with a lid, leaving a tiny crack open for steam to escape (face the crack away from where you are standing).
Cook, shaking occasionally, until popping stops.
Transfer popcorn to a bowl, and immediately toss with salt, cumin, sweet paprika and pimentón, if using. For the utmost crunch, let popcorn settle for 5 to 7 minutes before eating.