Spicy chickpea poppers: a tasty and healthy snack recipe

Ingredients for Spicy chickpea poppers

• 35 cloves garlic, peeled

• 3 fresh bay leaves

• 120 ml canola oil

• 15 ml fish sauce

• 1 g ground white pepper

• 6 g ground Sichuan peppercorns

• 6 g chilli flakes

• 1 g ground white pepper

• 1 g ground coriander

• 1 g ground kombu

• 1 g ground cumin

• 1 g five-spice powder

• 1 g light brown sugar

• 1 g sea salt, plus more as needed

• canola oil, for frying

• 425 g can chickpeas, drained, peeled

• 22 ml buttermilk

• 31 g plain flour

• 6 g garlic powder

• 2 g baking soda

• 1 g ground white pepper

• 1 g fine sea salt

• a good handful fresh Thai basil leaves, chopped

• 1 garlic clove, grated

• 6 g garlic confit sauce (see below)

How to make Spicy chickpea poppers

1. Gently smash the garlic cloves to crack them without completely breaking. Peel off the skins.

2. In a small saucepan, combine the garlic cloves, bay leaves, and oil. Simmer over low heat, stirring occasionally, until the garlic is evenly golden brown on all sides, about 12 minutes. Remove the bay leaves and transfer the garlic and oil mixture to a blender (or use an immersion blender). Add the fish sauce and pepper, then blend until smooth.

3. Do ahead: Store in an airtight jar in the fridge for up to 2 weeks, or freeze for up to 2 months. Thaw and stir before use.

4. In a spice grinder, grind the spice mix ingredients to a fine powder for better adherence to the chickpeas. Set aside.

5. In a deep frying pan or large lidded pan, pour enough oil to reach a depth of 5 cm. Heat over medium-high until bubbles form immediately around an inserted wooden chopstick.

6. Meanwhile, in a large bowl, toss the chickpeas with the buttermilk and 1 tablespoon of flour until evenly coated in a light batter. In a separate large bowl, mix the remaining flour (31 g), garlic powder, baking soda, white pepper, and salt. Add the coated chickpeas to the flour mixture and toss until slightly wet and crumbly, allowing small clumps of 2 to 4 chickpeas to form.

7. In a large bowl, mix the garlic with 2 teaspoons of the Garlic Confit Sauce (save the remainder for another use). Set aside.

8. In small batches, add the breaded chickpeas to the hot oil and gently break them apart with a chopstick. Fry for a couple of minutes until golden brown all around. Use a slotted spoon to transfer the chickpeas to the bowl with the garlic sauce and repeat with the remaining chickpeas.

9. Add the basil leaves to the frying oil, then immediately cover the pan with a lid, leaving a small gap for steam to escape. When the popping sound has subsided, remove the lid and fry the basil until crispy. Transfer with a slotted spoon to the bowl with the chickpeas.

10. Toss the chickpeas to coat them evenly with the garlic mixture, then add the spice mixture and toss again until well coated. Season with more salt if needed. Serve immediately.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.