Cinnamon & Roasted Chickpea Popcorn
3 tbsp extra virgin olive oil
1/3 cup popping corn
2 tsp brown sugar
1 tsp cinnamon powder
With a fork, mix brown sugar and cinnamon together in a small bowl.
Add the extra virgin olive oil to a medium sized pan that has a fitted lid, leaving the lid off at this stage.
Heat oil over high heat and add 3-4 kernels of popping corn. These will be your test kernels to determine when the oil is hot enough. Once the test kernels start to pop, add the remaining popping corn, shaking the pan gently to distribute the kernels evenly across the bottom.
When the newly added kernels start popping, you may need to cover the pan with the fitted lid, but ensure it is set slightly ajar so as not to allow steam to build up and dampen the popcorn.
Continue to gently shake the pan as the kernels finish popping and then remove from heat, uncover the pan completely and shake the sugar - cinnamon mixture across the warm popcorn to coat.
Combine the Coconut and Maple Roasted Chickpeas with the freshly popped corn, for an added protein hit, and serve immediately.