Korean Roasted Chickpeas

Discovering Korean Roasted Chickpeas

Korean Roasted Chickpeas have become one of my favorite snacks to make at home. When I first tried this recipe, I was amazed at how a simple can of chickpeas could transform into a crunchy, savory treat. Korean Roasted Chickpeas are not just a healthy alternative to traditional snacks but also a fun way to experience Korean street food flavors right in my kitchen. The marinade—comprising soy sauce, sriracha, and sesame oil—gives these chickpeas an irresistible depth of flavor that’s both spicy and umami-rich.

Marinating the Chickpeas

To start, you’ll need to drain and rinse the chickpeas thoroughly. Once that’s done, pat them dry with a paper towel to ensure they roast to perfection. I remember the first time I marinated them in the mixture of soy sauce, sriracha, and sesame oil. It’s such a simple process, yet the flavors come together beautifully. Korean Roasted Chickpeas soak up all the spices, making each bite a burst of deliciousness. The garlic cloves add a fragrant kick that complements the heat from the sriracha and the richness of the sesame oil.

Roasting to Perfection

As the marinated chickpeas roast in the oven, my kitchen fills with an amazing aroma. The high heat causes them to turn golden brown and crispy, just the way I love them. It’s a bit like waiting for a small treasure to emerge from the oven. I usually shake the baking sheet every 10 minutes to make sure they roast evenly. When they’re finally done, I sprinkle them with a little salt, and the Korean Roasted Chickpeas are ready to enjoy.

Serving and Enjoying

These roasted chickpeas are perfect for snacking or even adding to salads for an extra crunch. They’re a fantastic, healthy option that fits well into any day. Korean Roasted Chickpeas remind me of bustling Korean street markets, where every bite is an adventure. It’s amazing how a simple recipe can transport you to another place with just a few ingredients and a bit of time.

Chef’s Notes- Korean Roasted Chickpeas

• Dry the Chickpeas Thoroughly: For the crispiest result, make sure the chickpeas are completely dry before marinating. Pat them down with a paper towel to absorb any excess moisture.
• Adjust Spice Levels: If you prefer a milder snack, reduce the amount of sriracha or use a milder hot sauce. For more heat, add extra sriracha or a pinch of cayenne pepper.
• Even Roasting: Shake the baking sheet every 10 minutes during roasting to ensure that the chickpeas cook evenly and become uniformly crispy.
• Flavor Variations: Try experimenting with different spices or herbs, such as smoked paprika, cumin, or even a touch of curry powder, to give the chickpeas a unique twist.
• Storage Tips: Store leftover roasted chickpeas in an airtight container at room temperature for up to a week. They may lose some crispiness over time but can be refreshed in the oven for a few minutes if needed.

Korean Roasted Chickpeas

Recipe by Kimmy

Course: SnackCuisine: KoreanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

150

kcal

Total time

1

minute

Dive into the world of Korean street food with this delightful roasted chickpeas recipe! Inspired by the traditional Beondegi, this dish swaps silkworm pupae for protein-packed chickpeas, marinated in a savory blend of soy sauce, sriracha, and sesame oil. Perfectly roasted to a crispy finish, these chickpeas are a healthy, flavorful snack that will transport your taste buds straight to the bustling streets of Seoul. Get ready for a snack that’s as exciting as it is delicious!

Ingredients

• Chickpeas

• 2 cans chickpeas drained and rinsed

• Marinade

• 1 tablespoon soy sauce

• 1 tablespoon sriracha hot sauce

• 1 teaspoon sesame oil

• 2 garlic cloves minced

• Seasoning

• salt to taste

• Alternative Ingredients:

• Soy Sauce: Tamari or coconut aminos for gluten-free options.

• Sriracha Hot Sauce: Any hot sauce or chili paste.

• Sesame Oil: Olive oil or avocado oil.

• Garlic Cloves: Garlic powder 1/2 teaspoon or shallots.

Directions

• Drain and rinse the canned chickpeas thoroughly. Pat them dry with a paper towel to remove excess moisture.
• In a mixing bowl, combine soy sauce, sriracha hot sauce, sesame oil, and minced garlic. Mix well to create the marinade.
• Add the dried chickpeas to the marinade and toss until they are evenly coated. Let them sit for about 30 minutes to absorb the flavors.
• While the chickpeas are marinating, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Spread the marinated chickpeas evenly on the prepared baking sheet. Roast in the preheated oven for about 45 minutes or until they become light and crispy. Shake the baking sheet every 10 minutes to ensure even roasting.
• Once roasted, remove the chickpeas from the oven and sprinkle with salt to taste. Serve hot and enjoy!

Equipment

• Chef’s Knife
• Cutting Board
• baking sheet
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 150kcal
• Fat: 5g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 300mg
• Potassium: 200mg
• Carbohydrates: 20g
• Fiber: 6g
• Sugar: 2g
• Protein: 6g
• Vitamin A: 2IU
• Vitamin C: 4mg
• Calcium: 4mg
• Iron: 10mg

FAQs – Korean Roasted Chickpeas

Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas. Be sure to soak and cook them first before marinating. They should be completely dried before roasting to achieve the desired crunchiness.

Can I make this recipe without sriracha?

Absolutely! You can substitute sriracha with another hot sauce or chili paste. If you prefer a non-spicy version, simply omit the sriracha altogether.

How can I make these chickpeas gluten-free?

Use tamari or coconut aminos instead of soy sauce to make the recipe gluten-free. Both options will provide a similar salty and umami flavor.

What can I use instead of sesame oil?

If you don’t have sesame oil, you can use olive oil or avocado oil as a substitute. While they won’t provide the same nutty flavor, they will still work well for roasting.

Why are my chickpeas not crispy?

Make sure the chickpeas are completely dry before roasting. Additionally, ensure you’re roasting at the right temperature and shaking the baking sheet regularly to promote even cooking. If they still aren’t crispy, they may need a bit more time in the oven