Griddled dry chickpeas

Name: Griddled dry chickpeas (With red chilli and salt masala)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Pakistani
Ingredients: 400 g/14 oz/1¾ cups chickpeas (if canned, drained; if dried, soaked overnight then drained); 3 tsp red chilli and salt masala from recipe; 3 tsp red chilli and salt masala from recipe; ½ lime

With red chilli and salt masala

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
15 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

Over coals, street food vendors toss green husked chickpeas in hot sands taken up from the silver Seaview Beach in Karachi. Once chargrilled, they are served with a Himalayan kalanamak (black salt) spice blend that’s detailed in the recipe above.

Ingredients

400 g/14 oz/1¾ cups chickpeas (if canned, drained; if dried, soaked overnight then drained)

Asia
Pakistan
Karachi
Gluten-free
Vegan
Summer

Method

Heat a griddle pan until hot then reduce the heat to medium and add the drained chickpeas. Cook, stirring constantly, for 10 minutes until they start to brown, but don’t stick to the griddle pan.

Once they appear chargrilled, serve them hot tossed in the red chilli and salt masala and a squeeze of lime juice.