Thursday, July 12, 2012

Dried and Fried Sriracha Chickpeas






































Chickpeas and sriracha taste amazing together. I originally wanted to douse these these chickpeas in sriracha and roast them but, last week, the igniter inside our oven broke, so I used my dehydrator to dry them out instead. After about 10 hours, they emerged from the dehydrator smelling and tasting fantastic, but the texture was still slightly too chewy. So I threw a handful of them into a saute pan with some oil which transformed them into a perfectly crispy and addictive chickpea. Store the dehydrated chickpeas in an airtight container (they'll last about a week) and throw in handfuls of them into a saute pan as you'd like (they taste best straight out of the pan).

INGREDIENTS
1 19 ounce can of chickpeas
3 TB sriracha
1 TB sugar
1 tsp salt

METHOD
Rinse the chickpeas well and place them on a kitchen towel. Pat dry.

Place the sriracha and salt in a large bowl. Add in the chickpeas and coat evenly. Sprinkle with the sugar and transfer to a dehydrator tray lined with a fruit tray. Set at 130 degrees and dehydrate for for 10-12 hours. Seal in an airtight container.

To saute them, add a little olive oil to a saute pan over medium-low heat. Throw in a desired amount of chickpeas for a minute or two only, shaking the pan to prevent scorching.


3 comments:

  1. I must have these! Need to get myself some more sriracha or borrow from the parents.. This recipe might get my dad to not hate chickpeas!

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    Replies
    1. This process definitely transforms the chickpeas into something quite different -- and if your dad likes spice -- he will love these -- the drying and sauteeing really concentrates the sriracha, making it super-spicy. (my favorite flavor!)

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  2. These are also really good baked but not crispy too. I put them in my salads and they're spicy and delicious. Baked marinated chickpeas are always delicious though.

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