Ingredients

• 1 15-ounce can chickpeas, drained and rinsed
• 1 tablespoon extra-virgin olive oil
• 6 tablespoons unsalted butter
• 1 tablespoon smoked paprika
• 12 to 16 cups popcorn
• Kosher salt

Instructions

1. Preheat the oven to 450 degrees F. Toss the chickpeas with the olive oil on a rimmed baking sheet. Bake, stirring occasionally, until crisp, about 30 minutes.
2. Melt the butter with the smoked paprika in a small saucepan. Toss the popcorn and roasted chickpeas in a large bowl; drizzle with the paprika butter, season with salt and toss again.
3. Photograph by Ralph Smith