Chickpeas and sriracha taste amazing together. I originally wanted to douse these these chickpeas in sriracha and roast them but, last week, the igniter inside our oven broke, so I used my dehydrator to dry them out instead. After about 10 hours, they emerged from the dehydrator smelling and tasting fantastic, but the texture was still slightly too chewy. So I threw a handful of them into a saute pan with some oil which transformed them into a perfectly crispy and addictive chickpea. Store the dehydrated chickpeas in an airtight container (they’ll last about a week) and throw in handfuls of them into a saute pan as you’d like (they taste best straight out of the pan).
DRIED AND FRIED SRIRACHA CHICKPEAS
Yield 2 servings
- One, 19-ounce can of chickpeas
- 3 TB sriracha
- 1 tsp salt
- 1 TB sugar
- Rinse the chickpeas well and place them on a kitchen towel. Pat dry.
- Place the sriracha and salt in a large bowl. Add in the chickpeas and coat evenly. Sprinkle with the sugar and transfer to a dehydrator tray lined with a fruit tray. Set at 130 degrees and dehydrate for for 10-12 hours.
- To saute them, add a little olive oil to a saute pan over medium-low heat. Throw in a desired amount of chickpeas for a minute or two only, shaking the pan to prevent scorching. Serve warm or at room temp.