chickpeas Archives - Birdseed Kitchen

Thai Lime and Chili Roasted Chickpeas

Thai Lime and Chili Roasted Chickpeas - birdseedkitchen.com

Tangy, savory, and spicy, these crispy Thai Lime and Chili Roasted Chickpeas pack a punch of spicy and savory Thai flavors. Baked in the oven, they are a protein-packed healthier way to satisfy your salty snack craving.

Ever since I tried Trader Joe’s Thai Lime and Chili Cashews, I have loved the flavors of tangy lime, spicy chili, aromatic lemongrass, and Funky Umami (new band name!) in a snack food.

But here’s my problem: the nearest Trader Joe’s is over 100 miles away.

So I set forth into the kitchen on this long holiday weekend to try to replicate those flavors, or at least come close. And here’s the point in the post where you might expect a fun story about how I came up with the recipe, or a bit of backstory about a particular ingredient.

But I’m not going to do that.

Because you need this recipe… RIGHT. NOW.

Thai Lime and Chili Roasted Chickpeas - birdseedkitchen.com

So let’s get to it: these flavors are soooo good. And if you haven’t had roasted chickpeas, you’re missing out on a super-tasty, high-protein snack. I barely had enough of these left to photograph, because everyone munched on them right out of the oven.

Make sure you let them cool completely before storing them in a sealed container, because you don’t want any steam to reduce their crispness.

So here they are: Thai Lime and Chili Roasted Chickpeas. Also known as: your newest snacking addiction. Enjoy!

Thai Lime and Chili Roasted Chickpeas - birdseedkitchen.com

Thai Lime and Chili Roasted Chickpeas - birdseedkitchen.com
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Thai Lime and Chili Roasted Chickpeas

Tangy, savory, and spicy, these crispy roasted chickpeas with Thai flavors are a healthier way to satisfy your craving for a salty snack.

Course Snack
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Author Rachel

Ingredients

  • 1 can (29 oz) chickpeas
  • 2 tbsp canola or olive oil
  • 1/4 tsp fish sauce (or soy sauce for vegan option)
  • 3/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/8 tsp ground ginger
  • 1/2 tbsp lemongrass finely minced
  • 4 Kaffir lime leaves finely minced
  • zest of one lime

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.

  2. Drain and rinse chickpeas. Spread out on a clean kitchen towel or a baking sheet lined with paper towels and pat to dry thoroughly. Set aside.

  3. In a medium bowl, combine remaining ingredients. Add chickpeas to the bowl and toss with oil mixture until well-coated.

  4. Pour chickpeas onto parchment-lined baking sheet. Be sure to scrape the bowl - don't leave that flavor behind!

  5. Roast for 45-50 minutes, shaking pan every 15 minutes, until golden brown and crisp.

  6. Allow to cool completely before storing in an airtight container. (If they last that long!)

 

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Crock Pot Channa Masala

Crock Pot Channa MasalaMy first recipe for channa masala was published in a past blog on September 5, 2010. This is a revised version with new photos – and new sketch notes!

Indian food is my “desert island” cuisine. If I had to choose a single cuisine to eat for the rest of my life, Indian food would be it. (Mediterranean is probably a close second.)

I didn’t experience any Indian food at all in my own rural Illinois hometown. When I went to college, I experienced the classic Indian gateway food called tandoori chicken, served with fluffy yellow basmati rice, and was instantly hooked. And when I was briefly vegetarian / vegan a few years ago, I really came to appreciate vegetarian Indian cuisine, and started cooking it myself at home. With the help of some wonderful Indian and international groceries in our ethnically-diverse college town, I built a useful cache of spices for creating Indian flavors.

Although I love a good Indian restaurant meals, I’ve discovered that real Indian is not necessarily loaded with oil and cream. There’s usually ghee (clarified butter) involved, and I have no objection to that. But I love the control I have at home. If I want to create a creamy dish and lower the fat, I’ll use some pureed cashews. I can usually get by with less butter if I increase the onions, and sauté them until they’re deep golden brown and buttery-soft. I know I’m not creating health food here, but I think I’m getting by with a lot less fat and salt, while pumping up the vegetable content.

The type of fresh, home-cooked Indian food that I’ve come to enjoy is portrayed beautifully on cookbook author Meera Sodha’s Instagram. Her first cookbook, Made in India, is one of my favorites. (Try the paneer first for an easy win. You may not go back to the store-bought stuff.) My favorite page of the book, however, is not a recipe – it’s a photo of Sodha’s mother and her well-seasoned wooden spoon, darkly colored from tending decades of family dinners.

Next week, when I travel to my mom and dad’s house for Thanksgiving, I’ll pick up one of my grandmother’s wooden spoons. I’ll use it to stir this channa masala for my own family. I’m fairly certain that grandma’s spoon never experienced channa masala, but I know it’s seen many warm, welcoming family meals. Tastes change and expand across generations, as we welcome more parts of the world into our kitchens. I hope this big warm pot of Indian spiced chickpeas has a chance to welcome you home, too.

Notes

If your slow cooker has a removable stoneware crock, you can assemble this recipe the night before, store the crock in the fridge, then pull it out in the morning and plug it in. Dinner will be waiting for you in the evening, and your house will smell amazing.

If you find that the channa masala needs to thicken a bit before serving, take the lid off the crock pot for about a half hour and let it reduce.

Crock Pot Channa Masala
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Crock Pot Channa Masala

Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 8

Ingredients

  • 2 tbsp ginger root about a 2-inch piece, sliced
  • 14 cloves garlic
  • 1 small green chile optionally seeded if you like less spice
  • 1/2 tsp kosher salt
  • 1/2 lemon, juiced
  • 3 tbsp ghee
  • 1 tsp brown mustard seed
  • 1 tsp whole cumin seed
  • 1 large onion, chopped
  • 4 tbsp garam masala
  • 4 tsp turmeric
  • 2 tbsp coriander seed
  • 2 large cans chickpeas drained and rinsed
  • 2 21g cans crushed tomatoes
  • 2 bay leaves
  • 4 black cardamom pods
  • 1 tsp amchur powder see note below

Instructions

  1. In a food processor, combine ginger, garlic, green chile, salt, and lemon juice. Pulse until finely minced.

  2. In a heavy skillet, heat ghee on medium-low heat until melted. Add mustard and cumin seeds. Toss briefly, until seeds start to pop. Add garlic-ginger mixture and fry until fragrant.

  3. Add onions, season lightly with kosher salt, and sauté until onions are golden brown and soft, about 10 minutes. (Take care not to let them burn.)

  4. Add garam masala, turmeric, coriander, and a pinch of salt. Bloom the spices with the onion mixture until they are fragrant, about one minute. Turn off heat, and add onion mixture to crock pot.

  5. Add tomatoes and drained chickpeas to the crock pot, along with bay leaves, cardamom pods, and amchur powder. Stir until combined.

  6. Cook on low 8 hours. If desired, leave the lid off for the last 1/2 hour to reduce.

  7. Serve with hot basmati rice.

Recipe Notes

Amchur powder is made from drying green mangos. It provides a sour note to this dish. If you can't find it, a tablespoon of lemon juice added at the end of cooking would make a fine substitute.

Sketch Notes!

I’ve been experimenting with sketch notes for recipes, and they’re so much fun! This is the first sketch I created. It’s not 100% accurate for this recipe, because I forgot the green chile in the illustration and there’s no room to add it. But stay tuned for more sketch notes in recipe posts.

Crock Pot Channa Masala sketch notes

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