If you are a nut-allergy sufferer, then you will undoubtedly agree that finding a satisfying savoury snack is no easy endeavour and even more so when you are on the move. Coupled with this, the inconvenience (to say the least) of also being a seed-allergy sufferer, basically leaves me clueless as to what to munch on to sate the occasional hunger pang.
Kale chips — the homemade version — has been quite verily the pacifier of the munchies at the Lovlie Cocoon for a while now. However, leave them a tad too long in the oven and scorched chips is no pleasant surprise.
While roasted chickpeas would probably be the next runner-up for a nut-free seed-free snack, its cousin — the brown chickpea — does not get a fair share of attention in western cuisine nor is it commonly found in local supermarkets. I get mine at the Indian or Asian store.
Toothsomely chewy, while being smaller than regular chickpeas, the texture is not utterly different. Hinted with woodsy notes of a nutty aroma topped by a denser toasted taste, these beans make quite a unique ingredient in many dishes.
Do not be fooled by the short list and simplicity of ingredients, fenugreek, fresh thyme and chilies are the perfect trio to bring out the best splash of flavour in this humble preparation. Infact, spiced brown chickpeas are a much loved street food and snack in Mauritius. Accompany this with a large salad and you could wholeheartedly enjoy a decent complete meal.
Here’s a video for a more recent variation of this recipe.
Spiced Brown Chickpea Snack
Ingredients (serve 5 – 6)
200g dried brown chickpeas
1/2 teaspoon fenugreek seeds (you may substitute with yellow mustard seeds if you are not allergic)
6 – 7 stems of fresh thyme (pick the leaves)
4 – 5 hot green chilies (you may also use dried red chilies)
1 tablespoon coconut oil (vegetable oil is also good)
Salt to taste
- Soak the brown chickpeas overnight or for at least 8 hours. Once soaked, drain the water.
- Place chickpeas in a deep pan, cover with fresh water so that water is just covering the chickpeas.
- Cover and boil until chickpeas are soft (about 40 minutes). You may need to lift the cover and remove the froth from time to time to avoid overflowing.
- Add water if it dries out.
- Once boiled, drain and discard all water and keep chickpeas aside.
- In a skillet or fry pan, heat 1 tablespoon oil on medium heat.
- Add fenugreek. Allow to roast for about 30 seconds to release the aroma but do not let it burn.
- Next add chickpeas, chilies and thyme.
- Mix well and sauté for 5 – 7 minutes.
- Add salt to taste. Turn off heat.
- Serve warm or at room temperature.