Ingredients

• 1 15 oz can of chickpeas

• 1 tbsp gochujang

• 1/2 tbsp oil

• 1/2 tbsp water

• 1/4 tsp salt (depends on sodium content of your canned chickpeas)

• chopped herbs to garnish (optional)

• 1 tbsp gochujang

• 1 tbsp honey

• 1 tsp gochugaru

• 1/2 tbsp garam masala

• 1/8 tsp amchoor powder (optional)

• pepper (~10-15 turns)

Recipe

• Mix everything except the chickpeas in a bowl, until combined

• Drain the chickpeas, rinse with water, then add to the sauce. Mix thoroughly to coat the chickpeas.

• Microwave for 5-10 minutes. 5 minutes makes them less crunchy and ideal for a meal, longer makes them crunchier as a snack.

Notes

• The dish leans kinda dry, and I recommend serving it either:
• a) make it very crunchy and serve it much like peanuts
• b) serve it on yogurt

• For yogurt, it’s ideally kinda flavored, so some recs:
• a) Chaat masala + yogurt
• b) Herbs (maybe even dried dill) + garlic powder + yogurt