Healthy Kitchen Smells Fresh

March 21, 2009

Spicy Chickpeas Snack

Filed under: Allergy Free, Asians, Gluten-Free, Malaysians, Savories, Vegan, Vegetarian — nshahida @ 10:44 am

Spicy Chickpeas

Has anyone ever tried this snack before ?  This spicy chickpea was one of my favorite snack when I was a kid and it still is. Love for the hot and spicy flavor with hint of sweetness from caramelized sugar or sometimes honey. This not greasy spicy snack is super easy to make with great result at the end. You  will definitely love it as much as I do.

It’s a big bonus for allergy people who loves spicy and can do legumes, this should be on the list snack you want to try too.

chickpeas snack

Spicy Chickpeas ( makes 5 cups)


  • 1 bag/ 1 lbs/ 16 oz / 453 grams dried chickpeas

– In a  large bowl with enough water to cover , soak the chickpeas overnight, 8-12 hours. By the time,the size of each chickpea will expand due to liquid it absorbs and the texture is softened a little bit.

– In a large pot, pour the soaked chickpeas and fill with enough water to cover the top level of chickpeas.. add a little more water would be great.

– On a medium high heat, boil the beans until cooked and tender but not fall apart, it still quite firm in texture. Add pinch of salt while simmering to add flavor to the beans. Drain the cooked beans , let all liquid drained out and set aside.

Ingredients for the spicy goo:

  • 3  Tablespoons minced shallots or chopped yellow onions
  • 1 clove garlic, chopped
  • 3 Tablespoons chili paste ( depending on how much heat you desire)
  • 3  Tablespoons honey / brown sugar
  • 1 teaspoon white sugar ( optional)
  • 2 teaspoons white vinegar or lime juice
  • Salt, to taste
  • 2 Tablespoons canola oil or other cooking oil


1- In a medium wok, drizzle the canola oil. Heat the oil up on a medium heat.

2- Sautee the onions  and garlic until fragrant and translucent.

3- Add in chili paste and let it browned slightly and fragrant.

4- Stir in honey, sugar , salt and white vinegar / lime juice . Simmer until the oil separated and appears on top.

5- Add the drained cooked chickpeas, toss it up to well combined on heat for another 5 minutes.

6- Remove from heat and enjoy.

Storing : Keep in a cleaned and dry container for up to 2-3 days at room temperature , up to 2 weeks in the refrigerator.



  1. sedapnye shida!!!!! nnt nak try ni…k juli dah stopmenyusu dah..susu dah kering..sedih nanye sbb tak cukup 2 thn..:( susu keringsatu, zeyd tak nak isap satu…dia pun cam tau ygdah kering k juli dah makan cam normal balik takdela happy sgt sbb rasa cam tinggalkan zeyd plak ..sigh

    Comment by juli — March 24, 2009 @ 9:05 pm

  2. Kakjuli, this was for you the 2nd last time we planned to visit you and your family tapi kan tak jadi cause of bad weather.. InsyaAllah, nanti Kakjuli boleh la try.. senang sgt nak buat.

    Zeyd dah tak nak susu ye? tapi alhamdulillah.. you did it.. dah almost 2 tahun Zeyd kan! Kakjuli dah makan normal dah? alaa.. sedihnyeeeeeee..Zeyd sorg2 je, tapi takpa lepas nie kakjuli boleh buat macam2 utk Zeyd, insyaAllah! rindunya pada Kakjuli and the kids.. terima kasih sbb drop by ye, Kakjuli -hugs-

    Comment by nshahida — March 25, 2009 @ 12:20 pm

  3. ke…laaa……takde rezeki kitaorg nk rasa ni 😛

    haah…nnt nak wat tuk zeyd tgk resipi shida la hihihi….k juli nak kene tgk resipi betul2 pastu buat list nak beli tepung apa blom beli lagi sbb dok tunggu duit masuk 😛 shopping kat natural food store mmmg tula alhamdulillah la k juli dah tak makan cam murahla skit hihi..(hopefullyla hihi)

    tula rindu kat korg gak….nnt k juli call inshaallah…

    Comment by juli — March 27, 2009 @ 9:21 am

  4. Kakjuli.. sorry for the late reply.. insyaAllah try Kakjuli resepi yg tak seberapa nie!! hopefully it helps walaupun tak banyak.

    Comment by nshahida — June 11, 2009 @ 10:47 pm

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