Korean BBQ Chickpeas

January 8, 2015

The other day, I made an impulse buy at the grocery store: Korean BBQ Chickpeas. While they are tasty, I can't say that they remind me of Korean BBQ.

I decided to roast some chickpeas of my own (and save myself $4.50 by this DIY). The homemade ones are more delicious and flavorful than the store-bought variety.
And this recipe widens my roasted chickpea snackie repertoire to 2 recipes! (Also try these super tasty Buffalo-Style Chickpeas).

Korean BBQ Chickpeas inspired by MJ and Hungryman
1 15 oz can chickpeas, rinsed and dried
1 1/2 tbs low sodium soy sauce
1 tbs maple syrup
1 tsp Korean gochugaru (Korean Chili Flakes)
1 tsp garlic powder
1/2 tsp sesame oil
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Rinse and dry chickpeas and set aside.
2. Toss soy sauce, maple syrup, gochugaru, garlic powder and sesame oil in a medium sized bowl. Add chickpeas into bowl and mix until well combined.
3. Place chickpeas onto parchment paper-lined pan. Roast in oven for 40-45 minutes and tossing chickpeas halfway through cooking time.
4. Serve and enjoy!

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