Seasoned toasted chickpeas are probably not new for many of you. They have been tempting me on many blogs for quite a long time. Whatever the seasoning, toasted chickpeas always seemed delicious, easy and very light compared to most snacks I know. Somehow I kept on forgetting to give them a try until I saw the gochujang version at cHow Divine. As an avowed gochujang (Korean chilli paste) addict, I was so enchanted by the idea of sweet and hot chickpeas served as snacks, I simply wasn’t able to take them off my mind. After a dozen of batches I am still equally enthusiastic about them and absolutely wanted to share this scrumptious discovery with you. If the combination of sweet and hot flavours makes your taste buds dance, this is definitely your kind of snack! Thank you so much, Gomo, for one more exceptional recipe!
I have slightly increased the gochujang amounts, but otherwise I haven’t modified this recipe. I discovered a long time ago that, just like me, Gomo uses regularly agave syrup, so I even didn’t need to change this item (you can use any syrup or honey of your choice instead). Even though my recipe is practically the same, I strongly encourage you to visit Gomo’s blog and discover beautifully photographed, inspiring recipes (such as Cold Vegetable Bibimbap I am now addicted to) that will make you fall in love with Korean cuisine.
TIP: Everything seems ridiculously simple here, but drying the chickpeas might prove a slight problem if you are in a hurry. If you don’t dry them thoroughly, they will still be delicious, but will stay slightly soft. It you bake them for too long, they will simply burn and become so tough, you might break your teeth on them. After a quick search I have found a bery useful tip on The Kitchn website: using a salad spinner is a great way to drain chickpeas (do not spin them too violently since they are delicate and may fall into pieces!).
Preparation: about 50 minutes
1 x 400 g (about 14 oz) can of chickpeas or about 300 g (about 11 oz) cooked chickpeas
1 teaspoon oil (canola, peanut or another type of oil intended for high temperatures)
1 heaped teaspoon gochujang (Korean chilli paste)
1 teaspoon agave syrup (you can substitute with honey or syrup of your choice)
about 1/2 teaspoon salt
Preheat the oven to 190°C (about 375°F).
Wash and drain the chickpeas, using a salad spinner, if you have one.
Pat them dry with paper towels and make sure they are thoroughly dry.
Put the agave syrup, the oil and gochujang into a big bowl and mix well.
Combine with the chickpeas, making sure they are well covered with the seasonings.
Place the chickpeas on baking paper. Do not overcrowd them!
Bake about 25 – 30 minutes until they are slightly tough outside but still soft inside.
When they start browning it means they are already burnt, so watch them closely.
Sprinkle with salt while they are still warm.