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How to Make Asian BBQ roasted chickpeas Asian Cooking Recipe Cuisine
Recipe Makes for 1 1/2 cups:
1 tablespoon smoked paprika
1 tablespoon onion powder
1½ teaspoons light brown sugar
1½ teaspoons garlic salt
½ teaspoon chili powder
½ teaspoon freshly ground black pepper
1½ cups canned chickpeas, rinsed and drained
1 tablespoon extra-virgin olive oil
Directions:
Preheat the oven to 425ºF.
In a small bowl, whisk together the paprika, onion powder, brown sugar, garlic salt, chili powder, and pepper.
Pat the chickpeas completely dry with a towel and remove any of the skins that become loose. Add the chickpeas to a bowl and toss them with the olive oil and three-quarters of the spice mixture.
Mix well to coat the chickpeas and spread them out on a nonstick baking sheet.
Bake the chickpeas for 20 minutes, toss them with a spatula, and bake for 15 minutes more. Remove the pan from the oven and let the chickpeas cool on the baking sheet.
Taste the chickpeas and season them with the additional spice mix if needed. If you don’t need it, simply place it in a sealed plastic bag and save it for the next batch.
Roasted chickpeas are best the day they are made—after a few hours they can start to lose their crunch. However, you can store them in a container with a sheet of plastic wrap lightly covering the top for 2 to 3 days.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
1 tablespoon smoked paprika
1 tablespoon onion powder
1½ teaspoons light brown sugar
1½ teaspoons garlic salt
½ teaspoon chili powder
½ teaspoon freshly ground black pepper
1½ cups canned chickpeas, rinsed and drained
1 tablespoon extra-virgin olive oil
Directions:
Preheat the oven to 425ºF.
In a small bowl, whisk together the paprika, onion powder, brown sugar, garlic salt, chili powder, and pepper.
Pat the chickpeas completely dry with a towel and remove any of the skins that become loose. Add the chickpeas to a bowl and toss them with the olive oil and three-quarters of the spice mixture.
Mix well to coat the chickpeas and spread them out on a nonstick baking sheet.
Bake the chickpeas for 20 minutes, toss them with a spatula, and bake for 15 minutes more. Remove the pan from the oven and let the chickpeas cool on the baking sheet.
Taste the chickpeas and season them with the additional spice mix if needed. If you don’t need it, simply place it in a sealed plastic bag and save it for the next batch.
Roasted chickpeas are best the day they are made—after a few hours they can start to lose their crunch. However, you can store them in a container with a sheet of plastic wrap lightly covering the top for 2 to 3 days.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..
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