2 1/3 cups roasted chickpea snacks (sea salt flavor)
1 teaspoon sweet paprika
1/2 teaspoon ground ginger
¼ to 1/2 teaspoon ground cayenne
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground allspice
Kosher salt
2 tablespoons vegetable oil
1/2 cup popcorn kernels
1/4 cup unsalted butter or ghee, melted
Put about 1/3 cup of the roasted chickpeas in a spice grinder and grind until powdered but not pasty. Transfer to a small bowl and stir in the paprika, ginger, cayenne, garlic powder, onion powder, allspice and 1 teaspoon salt.
Heat the vegetable oil in a large heavy bottomed pot or Dutch oven over medium heat. Add a few kernels of popcorn. Once they begin to pop, scatter in all of the popcorn and cover the pot.
