Korean BBQ Chickpeas

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Korean BBQ Chickpeas

We recently discovered crunchy wasabi chickpeas and proceeded to compulsively snack on them. I tried to make a homemade version, but could not figure out how to get the wasabi to stay potent in the final product. I shelved the idea for a while. Then we tried one of the other flavors from the same company, Korean BBQ.  I decided this was a flavor I could replicate. This worked out well, because Mike decided he liked that flavor better anyway.

Part of the appeal of the chickpeas was their crunchiness. Chickpeas baked at “regular” temperatures never get crunchy in the middle (or rather, by the time that happens, the outside would be burnt), so I chose to dehydrate the chickpeas. The way to do that is with low heat over a long period of time. This recipe takes a while. Most of that time is hands-off though. They could easily be made while you’re home doing other things.

Door Ajar

Korean BBQ Chickpeas

  • 3 15-ounce cans of chickpeas, drained and rinsed
  • 2 tablespoons lightly packed brown sugar
  • 1 tablespoon Korean hot pepper flakes (gochugaru)
  • ¼ teaspoon ginger powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 tablespoon + 2 teaspoons gluten-free tamari or soy sauce
  • dash sesame seed oil
  1. Preheat the oven to 200°F. Place the chickpeas on a large rimmed baking sheet and spread in an even layer. Set in the oven and leave the door slightly ajar. Bake for 6-7 hours, shaking the pan every hour, until the chickpeas are crunchy all the way through.
  2. Stir the brown sugar, hot pepper flakes, ginger, garlic and onion powders in a small bowl. Whisk in the tamari/soy sauce and sesame seed oil until the sugar is dissolved.
  3. Put the chickpeas in a large plastic bag. Pour the seasoning over the chickpeas. Seal the bag and shake well, till evenly coated. Return to the baking sheet. Return to the oven for 10 minutes, until the coating is set. Remove and allow to cool slightly before serving.

Makes ~2¼ cups

Starting and Ending Chickpeas

Korean BBQ Spices

We don’t keep Ziploc bags around, so I shake the chickpeas between two lightweight mixing bowls held together.

I bought my hot pepper flakes online. They have a great fruity flavor on top of their spiciness. As an added bonus, you can make kimchi, which is why I originally bought them. I guess I need to work on that. Recipe coming at some future date.

My oven door stayed propped open on it’s own. You may need to jam a rolled up towel in if yours does not cooperate.

This recipe is being shared in Allergy Free Wednesdays and Gluten Free Wednesdays.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


Comments

  1. Pinned! These chickpeas sound delicious!

  2. We have a very casual Christmas Day gathering and will be making these. Love Korean BBQ, can’t wait to try the flavor with crunchy chickpeas!

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