Spicy chickpeas

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This recipe needs advance preparation!
Spicy chickpeas
Spicy chickpeas
Servings:Serves 2
Calories per serving:238
Ready in:1 hour 25 minutes + overnight
Prep. time:15 minutes + overnight
Cook time:1 hour 10 minutes
Difficulty:Easy
Recipe author:JuliaBalbilla
First published:25th October 2012

I wanted a fairly bland, almost pease pudding style chickpea dish to go with the highly spiced Slow roast herby pork belly, so no garlic allowed!

Having just tasted this, with a fairly rough blend, it tastes somewhat like spicy roasted peanuts. Yum!


Ingredients

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Mise en place

  • Soak the chickpeas in cold water for at least 24 hours, rinsing now and then

Method

  1. Drain the soaked chickpeas
  2. Add to a large pas of unsalted boiling water. Add any salt after the cooking process otherwise the chickpeas (or any pulses) will harden.
  3. Boil for about 1 hour. Test a few to check they are done. The longer they soak for, the less cooking time they will need).
  4. Drain and allow to cool. Reserve a little liquid in case you need to 'soften' the mixture.
  5. Heat the oil in a wok and fry the spices until they pop.
  6. Add the chopped onions and fry for 6 minutes.
  7. Add the cooked chickpeas stir and remove from the heat.
  8. Add the contents to a food processor and blitz to your desired consistency.
  9. Add salt to taste. Add a little of the cooking water if the mixture is too dry.

Variations

Substitute just about any spices to this so it suits your taste.

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