Spicy Chickpeas Snack

Has anyone ever tried this snack before ? This spicy chickpea was one of my favorite snack when I was a kid and it still is. Love for the hot and spicy flavor with hint of sweetness from caramelized sugar or sometimes honey. This not greasy spicy snack is super easy to make with great result at the end. You will definitely love it as much as I do.

It’s a big bonus for allergy people who loves spicy and can do legumes, this should be on the list snack you want to try too.

Spicy Chickpeas ( makes 5 cups)

Ingredients:

• 1 bag/ 1 lbs/ 16 oz / 453 grams dried chickpeas

- In a large bowl with enough water to cover , soak the chickpeas overnight, 8-12 hours. By the time,the size of each chickpea will expand due to liquid it absorbs and the texture is softened a little bit.

- In a large pot, pour the soaked chickpeas and fill with enough water to cover the top level of chickpeas.. add a little more water would be great.

- On a medium high heat, boil the beans until cooked and tender but not fall apart, it still quite firm in texture. Add pinch of salt while simmering to add flavor to the beans. Drain the cooked beans , let all liquid drained out and set aside.

Ingredients for the spicy goo:

• 3 Tablespoons minced shallots or chopped yellow onions
• 1 clove garlic, chopped
• 3 Tablespoons chili paste ( depending on how much heat you desire)
• 3 Tablespoons honey / brown sugar
• 1 teaspoon white sugar ( optional)
• 2 teaspoons white vinegar or lime juice
• Salt, to taste
• 2 Tablespoons canola oil or other cooking oil

Methods:

1- In a medium wok, drizzle the canola oil. Heat the oil up on a medium heat.

2- Sautee the onions and garlic until fragrant and translucent.

3- Add in chili paste and let it browned slightly and fragrant.

4- Stir in honey, sugar , salt and white vinegar / lime juice . Simmer until the oil separated and appears on top.

5- Add the drained cooked chickpeas, toss it up to well combined on heat for another 5 minutes.

6- Remove from heat and enjoy.

Storing : Keep in a cleaned and dry container for up to 2-3 days at room temperature , up to 2 weeks in the refrigerator.