Smoky Paprika Chickpea Crunch
Crispy, smoky chickpeas tossed with sweet paprika and a touch of sea salt deliver a bold, protein-packed snack. Roasted in a pan over the fire, these are perfect for passing around the circle under the pines.
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.
Notes
Drying chickpeas thoroughly ensures maximum crispness. These are best eaten fresh, but they’ll keep for a day or two if stored in a cool, dry container—perfect for sharing on a hike or around the fire.
Nutrition
Calories: 225kcal | Carbohydrates: 27.2g | Protein: 8.8g | Fat: 9.5g | Saturated Fat: 1.7g | Sodium: 440mg | Fiber: 7.6g | Sugar: 4.7g