I kept some of my chickpeas out of the hummus so I could experiment with other ways to use them. This dish is simple, using regular, hot and smoked paprikas along with olive oil as a coating for the beans. They’re roasted plain a bit first, then the spicy flavoring is added and they’re roasted more. These are best warm out of the oven, and I couldn’t stop eating them. Completely addicting. I’ve seen a lot of recipes around for roasted chickpeas, but hadn’t every tried them. This is a great place to start (and another reason why this book is fantastic).

• Three-Paprika Roasted Chickpeas (Super Natural Every Day, p. 119)