Equipment
Wok
or Large skillet or frying pan
Slotted spoon
or Tongs
Mixing bowl
Ingredients
4 servings
Main
- 30 ml vegetable oil
- 20 thai chilies, whole
- 350 g chickpeas, cooked and drained
- 2½ g cumin, ground
Nutrition (per serving)
192
Calories
6g
Protein
20g
Carbs
10g
Fat
6g
Fiber
4g
Sugar
217mg
Sodium
Method
01
Heat the oil in a wok or pan over medium-high heat until it just begins to smoke (approximately 200°C/400°F).
02
Add the whole chilies to the hot oil and stir-fry for 1 to 2 minutes until they brown and puff up.
2mLook for: Chilies are slightly browned and inflated
03
Add the chickpeas to the wok and cook for 7 minutes, stirring occasionally, until heated through.
7m
04
Transfer the mixture to a bowl, then remove and discard the chilies using a spoon or tongs.
05
Sprinkle the ground cumin over the warm chickpeas and toss to coat evenly.
Chef's Notes
- Ensure your wok or pan is sufficiently hot before adding the chilies. A good sizzle indicates the right temperature for crisping them up quickly without burning.
- Taste one of the stir-fried chilies before discarding them to gauge the spice level. If you desire more heat, you can add a few more chilies in the next batch or finely mince some and add them with the cumin.
- For a more complex flavor, consider lightly toasting the cumin seeds before grinding them. This will release more of their aromatic oils.
- This dish is best served immediately to enjoy the texture of the slightly crisped chickpeas and the lingering heat from the chilies.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Microwave or sauté briefly until warmed through.
