Two New SPICY Roasted Chickpea Flavors! ‘Hot Sauce’ and ‘Sriracha’
Ok, so unless you’re blind, deaf, or ..uh you have a real life away from consumerist advertising (I hope it’s the latter). You may have heard of these:
I told myself I would have to try them. But then that got me thinking, maybe I can just satisfy this urge with something healthier and homemade. The result… delicious new Roasted Chickpeas. I like to make 2 cans worth at once, so I did the other half a “hot sauce” flavor.
Ingredients for Sriracha Flavor Coating
- 1/4 C Sriracha
- 1 T Brown Rice Flour
- Water as needed to thin paste
Ingredients for the ‘Hot Sauce’ Flavor Coating
- 1 t Pequin Peppers – Powdered (I use this for my homemade hot sauces, can be found near dried peppers).
- 1 T Brown Rice Flour
- 1 t Chili Powder
- 1 t Garlic Powder
- 1 t Cumin
- 1/2 t Smokey Paprika
- Dash of Salt
- 1 T Apple Cider Vinegar
- Water as needed to Thin
Add more Chili, Garlic and Cumin as needed, these were rough estimates, but the paste should be dark in color, add a bit more Chili Powder and Cumin as you see fit.
Also, you need two cans of Chickpeas, rinsed and drained. Each flavor will apply to an entire can.
- Preheat Oven to 375F. Cover pan with parchment paper and roast the chickpeas for an hour or more, until crunchy. Can be up to an hour and 15. Shake pan around every 15 minutes or so to avoid burning, testing the chickpeas for crunchiness around the hour mark.
- While Roasting, simply combine all ingredients from each Coating into separate bowls. The paste should be thick enough to stick to the chickpeas, but not too thick that it excessively cakes. Add water as needed.
- When crunchy, carefully remove chickpeas. Place half the chickpeas into one bowl of coating, and the other half in the other, mix around to evenly coat all the chickpeas.
- Return to Pan (with parchment paper still on), and cook for about 10 to 15 minutes more. Remove from oven, and let cool slightly.
- These are BEST right out of the oven, but they reheat well if you pop them back in the oven (microwave will make them soggy).
BEWARE these will be hot, especially the ‘hot sauce’ flavor. Also, these are addicting you’ll probably eat half the batch at once 😉 If you want an extra kick, add more Pequin Pepper Powder.
The Top is the Sriracha, bottom is Hot Sauce