Move over hummus, there's a new favorite way to prepare chickpeas! Actually, stay where you want hummus, I don't want to cause more unrest in the Middle East.
Sure there's a lot of blogs doing roasted chickpea recipes, but are they incorporating a flavor profile that usually isn't mixed with chickpeas? I didn't think so. These are the perfect snack for a holiday party or any sort of gathering.
Kaffir Lime Leaves, they are native to SE Asia and add a unique and distinct flavor to any dish. It's basically the SE Asian version of a bay leaf, but tastes more tropical.
Thai-Spiced Roasted Chickpeas
- Two cans of Chickpeas rinsed
- 1 Tablespoon Sunflower Seed Oil
- 2 Thai Chili Peppers deseeded and chopped
- 2 teaspoons Fish Sauce
- 1/2 teaspoon Brown Sugar
- 1/2 teaspoon Salt
- 4 Kaffir Lime Leaves
- 2 cloves Garlic minced
- Preheat the oven to 400°
- Place the rinsed and drained chickpeas in a casserole dish drizzle the sunflower seed oil over the top of the chickpeas. Dust with the salt and place in the oven for 30 minutes. This will let the chickpeas get nice and crispy.
- Add the fish sauce, brown sugar, chopped chili peppers, and garlic together in a small bowl.
- Take the chickpeas out of the oven and add the fish sauce mixture. Mix in the Kaffir Lime Leaves too.
- Bake for an additional 30 minutes while stirring halfway through.
If you're looking for a wine to pair with this delicious snack I'd suggest Woven Wineworks' 2014 Pinot Gris. Light and sort of sweet pairs nicely with the spiciness of these chickpeas.