Remove and drain. Toss the chickpeas and garlic with the smoked paprika and salt, adding more to taste. Serve right away while still warm and crisp. Recipe courtesy of The Food 52 Cookbook by ...

While I’ll still be splurging on the real thing for perfect, jar-scrambled eggs, I’ll be using aquafaba for these other egg-related recipes. Chickpea liquid gets its magical binding properties ...