• Preheat the oven to 220℃ fan (240℃ conventional). Or use an air fryer at 200℃.

Prepare the smoked paprika oil

• Use a small, heavy-bottomed saucepan – its weight prevents the garlic from catching. Warm the olive oil with the paprika and garlic pieces for 30 minutes at the gentlest heat. You’re coaxing flavour, not cooking. Once cooled, dissolve the salt in the vinegar, and then add to the oil.
  60 ml olive oil, 2 tsp smoked paprika, 2 cloves fresh garlic, 30 ml red wine vinegar, ½ tsp salt

Ready the chickpeas

• Rinse the chickpeas. If dried, soak overnight and cook until tender at a smiling simmer in unsalted water. Never boil – boiling toughens skins and muddies flavour.
  200 g chickpeas

Oven method

• Put the coconut oil onto a roasting tray and preheat the tray in the oven.

  Bring the tray out and add the chickpeas. Then toss the chickpeas in the oil, along with the salt.

  Roast the chickpeas until crispy. Half way, bring them out and toss in the oil. When they are crispy, turn out onto absorbent cloth to get rid of excess oil.

  If doing in advance, leave until stone cold before putting in a tupperware with lid to avoid steam softening the crispness. When cold, do seal them into an airtight container, to stop moisture softening them!
  ½ tbsp deodorised coconut oil, 1 tsp Malden Sea Salt

Air fryer method

• Put a liner in the airfryer, spray with oil and cook for 20 minutes at 200℃. Sprinkle with salt. Leave until stone cold before putting in a tupperware with lid to avoid steam softening the crispness. When cold, do seal them into an airtight container, to stop moisture softening them!

Roast or prepare the peppers

• Heat the oil in a heavy-bottomed frying pan on a medium heat. When the oil is shimmering, add the red pepper slices and cook until the pieces are soft. You could roast them in an oven at 180℃ fan (200℃ conventional) but this way takes longer. Cook until the pieces are tender and caramelised, skin loosening.
  10 ml olive oil, 1 red pepper, 1 pinch salt

Serve

• Stir the grated garlic into the paprika oil and shake to mix. Adding it raw at the end gives brightness and contrast to the soft-roasted elements.

  Put a handful of chickpeas to one side to remain crispy.

  In a wide bowl, fold the remaining chickpeas, peppers, and parsley together to make the antipasto.

  Then add some of the smoked paprika oil. Taste and adjust seasoning.
  1 clove fresh garlic, 1 tbsp fresh parsley, 2 pinches ground black pepper
• Toast the bread slices lightly, enough to bring out their deep rye aroma. Heap on the antipasto, add the crispy beans on top of the antipasto. Serve warm or at room temperature. The dark bread anchors the smoky sweetness perfectly. Capers, sundried tomato or avocado are good additions.
  2 slices rye bread, 2 tsp capers, 1 tsp sun-dried tomatoes, ½ avocado