Name: Bacony Roasted Chickpeas
Yield: Makes about 2 cups
Ingredients: 2 15-ounce cans chickpeas (rinsed, patted very dry); 3 coarsely chopped bacon slices; 2 bay leaves; Kosher salt; Freshly ground black pepper; Seafood seasoning (such as Old Bay)

Why it works: Chickpea and pepper work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 595 recipes. Both carry linalool, which smells floral, citrus. The science ↓

Bacony Roasted Chickpeas

Makes about 2 cups

Ingredients

2 15-ounce cans chickpeas (rinsed, patted very dry)
3 coarsely chopped bacon slices
2 bay leaves
Kosher salt
Freshly ground black pepper
Seafood seasoning (such as Old Bay)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

185Calories

10 gProtein

6 gFat

25 gCarbs

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Chickpea	1/2 cup canned (120g) drained	134
Bacon	1 slice cooked (8g)	43
Black Pepper	1 tsp ground (2.3g)	6
Bay Leaf	1 leaf (0.6g)	2
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Chickpea + peppertop 12% of all pairs

Smell alikemoderate

Cooked together595 recipes

Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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