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 cocktail snack a deep, penetrating smokiness.
Serves 4 · 40 min
Ingredients
- Two 15-oz (425 g) cans of chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp sweet paprika
- A generous pinch of Smoked Fleur de Sel (Binet 1660)
Method
- 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 a cocktail snack.
The star of this recipe: Smoked Fleur de Sel, by Binet 1660.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
