First Step: Prepare the Crispy Chickpeas

1. Rinse and Dry Chickpeas: Start by draining and rinsing the canned chickpeas under cold water. If you’re using dried chickpeas, make sure they’re soaked and fully cooked. Once rinsed, pat the chickpeas dry using a clean kitchen towel or paper towels. Removing as much moisture as possible will help them crisp up in the oven.
2. Toss the Chickpeas in Spices: In a bowl, toss the chickpeas with olive oil, ground cumin, paprika, garlic powder, ground coriander, salt, and pepper. Make sure the chickpeas are evenly coated with the oil and spices.
3. Roast the Chickpeas: Preheat your oven to 400°F (200°C). Spread the chickpeas in a single layer on a baking sheet lined with parchment paper. Roast them in the preheated oven for about 25-30 minutes, shaking the pan halfway through to ensure they cook evenly. The chickpeas should be golden brown and crispy on the outside. Once done, remove them from the oven and set them aside.

Second Step: Prepare the Garlic-Harissa Oil

1. Heat the Oil and Garlic: In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant and golden, but not burnt.
2. Add Harissa and Spices: Stir in the harissa paste and smoked paprika, cooking for another 1-2 minutes. The harissa will infuse the oil with its vibrant color and bold flavor.
3. Add Lemon Juice and Season: Once the oil is aromatic, add the lemon juice and season with salt to taste. Stir everything together and remove the saucepan from the heat. Set it aside to allow the flavors to meld.

Third Step: Sear the Scallops

1. Prepare the Scallops: Pat the scallops dry with paper towels to remove any excess moisture. This is an essential step to achieve a golden, crispy sear. Season both sides of the scallops with salt and pepper.
2. Heat the Pan: Heat a large, heavy-bottomed skillet over medium-high heat. Add the olive oil and butter to the pan. Allow the butter to melt and the oil to get hot before adding the scallops.
3. Sear the Scallops: Place the scallops in the hot pan, making sure they’re not overcrowded. Sear them for 2-3 minutes per side, until they’re golden brown and cooked through. The scallops should have a crispy crust on the outside but remain tender and juicy on the inside. Remove the scallops from the pan and set them aside.

Final Step: Assemble the Dish

1. Plate the Chickpeas and Scallops: Arrange the crispy chickpeas on a large platter or individual plates. Carefully place the seared scallops on top or around the chickpeas.
2. Drizzle with Garlic-Harissa Oil: Generously drizzle the garlic-harissa oil over the scallops and chickpeas, making sure to coat everything with that flavorful sauce.
3. Garnish and Serve: Garnish the dish with freshly chopped parsley for a burst of color and freshness. Serve with lemon wedges on the side for an extra citrusy zing.