Camp cooking rewards patience more than perfection, especially when you’re working with coals instead of knobs. Set a cast-iron skillet on a steady bed of heat and let Smoky Paprika Chickpea Crunch take its time; the chickpeas need a few unhurried minutes to dry out and turn properly snackable. As they tumble and toast, you’ll hear the occasional pop and see them deepen in color, and the skillet keeps it tidy—no crumbs scattered in the dirt.
Sweet paprika wakes up fast in warm oil, and a little camp smoke does the rest, turning the air around the fire fragrant without much effort. Finish with sea salt so it clings in the chickpeas’ creases, then keep stirring until the outsides go crackly while the centers stay just slightly tender. It’s a satisfying handful between chores, or something to pass around while you’re waiting on the main meal.
These travel well, too: make them ahead, cool them fully, and pack them in a lidded container for the next day’s hike. At camp, they’re just as useful tossed over a simple salad or sprinkled on soup when the evening air drops and everyone crowds closer to the flames.
Smoky Paprika Chickpea Crunch
Equipment
- Cast iron skillet
- Spoon
- strainer
- paper towel
Ingredients
- 1 can chickpeas (15 oz), drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Drain and rinse chickpeas well, patting dry with a paper towel to remove as much moisture as possible.
- Heat a cast iron skillet over medium-high fire or camp stove for 1 minute.
- Add olive oil to the pan, then add chickpeas in a single layer. Let them cook undisturbed for 3-4 minutes.
- Stir chickpeas and continue to cook, stirring occasionally, until golden and crisp, about 10-12 minutes.
- Sprinkle smoked paprika, sea salt, and black pepper over the chickpeas. Toss well to coat evenly.
- Remove from heat. Let cool slightly before serving. Store any leftovers in an airtight container for up to two days.