Spanish Grilled Chickpeas with Paprika and Rosemary

Introduction

Spanish grilled chickpeas with paprika and rosemary are the perfect smoky, crunchy treat cooked to perfection on the Arteflame grill. The combination of smoked paprika, fresh rosemary, and buttery crisp chickpeas creates an irresistible snack or side dish. Using the flat cooktop griddle ensures a golden, even sear without charring. Whether you're serving them as a snack or a flavorful topper for salads and meats, these grilled chickpeas will become a favorite.

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 3 tbsp unsalted butter, melted
• 1 tsp smoked paprika
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the oiled napkins in the center of the grill.
3. Stack firewood over the napkins and light them.
4. Allow the fire to burn for about 20 minutes until the grill is hot.

Step 2: Dry and Season the Chickpeas

1. Pat the chickpeas dry with a paper towel to remove excess moisture.
2. In a bowl, mix the chickpeas with melted butter, smoked paprika, rosemary, salt, pepper, garlic powder, and onion powder.
3. Stir well until all the chickpeas are evenly coated.

Step 3: Grill the Chickpeas

1. Spread the chickpeas onto the flat cooktop griddle near the center of the Arteflame grill.
2. Let them cook, stirring occasionally, for about 6-8 minutes until they become crispy and golden brown.
3. Move the chickpeas closer or further from the center as needed to control heat and prevent burning.

Step 4: Serve and Enjoy

1. Once the chickpeas are crispy, remove them from the grill.
2. Let them cool slightly before serving.
3. Enjoy them as a snack or sprinkle them over salads and grilled meats.

Tips

• Ensure the chickpeas are completely dry before seasoning to achieve maximum crispiness.
• Use the hotter part of the cooktop for faster searing, then move them outward to finish cooking evenly.
• Experiment with additional spices like cumin or cayenne for added flavor.

Variations

1. Spicy Chipotle: Replace the smoked paprika with chipotle powder and add a pinch of cayenne pepper for heat.
2. Lemon Herb: Add a squeeze of fresh lemon juice and substitute rosemary with thyme and oregano.
3. Garlic Parmesan: Mix in 2 tbsp of grated Parmesan cheese after grilling for a cheesy twist.
4. Smoky BBQ: Toss the chickpeas in a teaspoon of BBQ seasoning for a sweet and smoky flavor.
5. Curry Infused: Add 1/2 tsp curry powder and a pinch of turmeric for a warm, spiced variation.

Conclusion

Grilling chickpeas on the Arteflame perfectly crisps them up while enhancing their natural flavor with rich, smoky accents. This Spanish-style snack is simple, delicious, and an excellent addition to any meal or served on its own. Give them a try and explore different variations for the perfect grilled treat.

Best Pairings

• Grilled lamb chops or steak
• Spanish-style roasted vegetables
• A refreshing cucumber and yogurt dip
• Chilled white wine or a smoky red wine