Smoky Spanish Garbanzo Beans with Pan-Seared Sardines and Charred Peppers

Pat the rinsed chickpeas very dry with paper towels. This is crucial for getting them to crisp up.

Toss the red bell pepper pieces with 1/2 tsp of the olive oil, a pinch of salt, and the smoked paprika. Spread them on a small baking sheet.

Broil on high for 3-5 minutes, or until the peppers are softened and slightly charred. Keep a close eye on them as they can burn quickly. Remove from oven and set aside.

While the peppers broil, pat the sardines completely dry. Season generously with salt on both sides.

Heat the remaining 1/2 tsp olive oil in a non-stick skillet over medium-high heat until shimmering. Carefully place the sardines in the hot pan, skin-side down. Sear for 2-3 minutes, until the skin is golden brown and crispy. Flip and cook for another 1-2 minutes, just until opaque.

In a small bowl, combine the warm chickpeas, charred peppers, minced garlic, sherry vinegar, and the remaining pinch of salt. Toss gently to combine. The residual heat will slightly cook the garlic and meld the flavors.

To serve, spoon the chickpea and pepper mixture into a shallow bowl. Arrange the pan-seared sardines on top. Garnish with fresh chopped parsley and a final sprinkle of flaky sea salt.