Chickpeas; garlic and smoked paprika: It’s a trio that savory; bean-y dreams are made of. These salty; garlicky; smoky; lemony; majorly delicious chickpeas make a fantastic side dish right out of the pan. Or get creative and use them as part of a larger format entree! You’ve got options; people: Wilt in some hearty greens at the last minute and top everything with fried eggs; toss them with cilantro; scallions; fennel and cucumber and serve over a swath of romesco; serve aside seared squid or grilled fish or chicken; with plenty of lemon wedges; or heat some of the leftover cooking liquid; add the beans; top with a poached egg; and serve with a hunk of crusty bread.

• 1½ cups dried chickpeas, soaked in water overnight
• ½ teaspoon cumin seeds
• ½ teaspoon coriander seeds
• 1 bay leaf
• Sea salt
• ¼ cup olive oil
• 1 heaping tablespoon pimentón dulce
• 4 large garlic cloves, minced
• Zest and juice of 1 large lemon

Place the chickpeas; spices and a good pinch of salt in a pot and cover with 4-6 inches of water. Bring to a boil and lower heat; cover; and simmer until the chickpeas are fully tender but not breaking down (this will likely take over an hour; but check regularly). Drain the beans in a colander and spread out on a baking sheet to let dry (pop them in a warm oven for a few minutes if you’re in a hurry).Warm the olive oil in a sauté pan; large enough to hold the beans in a single layer; over high heat. Add the chickpeas; shake the pan to toss them in the oil; and then leave them be for a bit (a minute or so) – you want them to start to get toasty. Give the beans a stir and leave them for another minute. (If the pan is getting dry; add another glug of olive oil…but let it get hot before taking the next step.) Add the pimentón and stir the beans well to coat. Add the minced garlic and a solid sprinkle of sea salt; stir well again; and let cook for another minute. Add the lemon zest and juice and stir well. Taste and adjust seasoning as needed.