Spicy chickpeas

This recipe requires preparation in advance!

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!

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:
Recipe author:	JuliaBalbilla
First published:	25th October 2012

Best recipe review Nice 4.7/5 I found this freezes well once made too. Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 120 g (4.5 oz) dried chick peas (60 g per person)
• 2 teaspoons caraway seeds, bruised in a pestle and mortar
• 2 teaspoons black cumin seeds, bruised in a pestle and mortar
• 1 onion, chopped
• 4 tablespoons olive oil

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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