Crunchy, paprika-dusted chickpeas, still hot from the pan, need only one last generous pinch: Binet 1660’s Smoked Fleur de Sel, cold-smoked over beech wood in small batches, gives this aperitif snack a deep, penetrating smokiness.
Serves 4 · 40 min
- Drain and rinse two 15-oz (425 g) cans of chickpeas, then pat them very dry with a clean towel.
- Toss with 2 tbsp olive oil and 1 tsp sweet paprika, then spread on a baking sheet.
- Roast at 400°F (200°C) for 30 to 35 minutes, shaking the pan halfway through, until crunchy.
- While still hot, toss with a generous pinch of the smoked fleur de sel and serve as an aperitif snack.
The star of this recipe: Smoked Fleur de Sel, by Binet 1660.
