Recipe: Spicy Asian BBQ Chickpeas

I wanted to put a photo of these chickpeas here, but I ate them all before I could snap a picture – they are that good! The best part, though?

They take only 7 minutes to make.

Here’s your super simple snack recipe for the week:

1 can chickpeas, drained and rinsed well OR 1 1/2 cups chickpeas you cooked yourself (from dried beans)
1 Tbsp tamari or soy sauce
1 tsp to 1 Tbsp chili garlic sauce*, depending on your preference for spiciness
1 tsp brown sugar or brown rice syrup

*Find this in the Asian section of most supermarkets

Heat a medium sized skillet on medium heat. After you drain and rinse the chickpeas, pat them dry with a paper towel and add them to the skillet dry. In a small bowl or ramekin, whisk the tamari, chili garlic sauce and brown sugar, then pour the mixture over the chickpeas in the pan. Stir to coat and cook for about 5 minutes, stirring every 20 to 30 seconds. The BBQ sauce should start sticking to the chickpeas and turn darker in color. The chickpeas should start getting a few dark brown spots on them where the sauce is caramelizing. That’s when you know they’re done. Makes 2 hearty servings.

These are delicious on their own (I eat ’em with a spoon) or you can make a meal out of them by combining them with brown Jasmine rice and charred bok choy for a healthy bowlful of Greens, Beans and Grains.

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