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Home » Appetizers » Small Bites » Dried and Fried Sriracha Chickpeas

July 12, 2012

Dried and Fried Sriracha Chickpeas

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Dried and Fried Sriracha Chickpeas

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).

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Dried and Fried Sriracha Chickpeas

DRIED AND FRIED SRIRACHA CHICKPEAS


  • Author: olivesfordinner.com
  • Yield: 2 servings
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Ingredients

  • One, 19-ounce can of chickpeas
  • 3 TB sriracha
  • 1 tsp salt
  • 1 TB sugar

Instructions

  1. Rinse the chickpeas well and place them on a kitchen towel. Pat dry.
  2. 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.
  3. 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.

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Filed Under: Appetizers, Small Bites Tagged With: chickpeas, sriracha

Reader Interactions

Comments

  1. Lauren (PB&G) says

    July 12, 2012 at 3:14 pm

    I must have these! Need to get myself some more sriracha or borrow from the parents.. This recipe might get my dad to not hate chickpeas!

    Reply
    • erinwyso says

      July 12, 2012 at 3:27 pm

      This process definitely transforms the chickpeas into something quite different — and if your dad likes spice — he will love these — the drying and sauteeing really concentrates the sriracha, making it super-spicy. (my favorite flavor!)

      Reply
  2. Melissa says

    January 2, 2014 at 1:12 pm

    These are also really good baked but not crispy too. I put them in my salads and they're spicy and delicious. Baked marinated chickpeas are always delicious though.

    Reply

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I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin »

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