Equipment
Ingredients
Main
- 30 ml vegetable oil
- 20 thai chilies, whole
- 350 g chickpeas, cooked and drained
- 2½ g cumin, ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 192 kcal
- Protein
- 6 g
- Carbohydrates
- 20 g
- Fat
- 10 g
- Fiber
- 6 g
- Sugar
- 4 g
- Sodium
- 217 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 138 mg
- Calcium
- 46 mg
- Iron
- 1.4 mg
- Magnesium
- 26 mg
- Phosphorus
- 80 mg
- Zinc
- 0.6 mg
- Vitamin A
- 4 mcg
- Vitamin C
- 7 mg
- Vitamin E
- 1.9 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.2 mg
- Folate
- 43 mcg
- Water
- 63 g
Sources: USDA FoodData Central
Method
Heat the oil in a wok or pan over medium-high heat until it just begins to smoke (approximately 200°C/400°F).
Add the whole chilies to the hot oil and stir-fry for 1 to 2 minutes until they brown and puff up.
Add the chickpeas to the wok and cook for 7 minutes, stirring occasionally, until heated through.
Transfer the mixture to a bowl, then remove and discard the chilies using a spoon or tongs.
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.
Troubleshooting
Chilies are scorched and oil smells acrid
Cause: Oil was too hot or chilies were cooked too long
Fix: Discard oil and chilies and start over; the bitterness cannot be removed
Prevention: Reduce heat slightly once oil smokes and watch chilies constantly
Cultural Context
While this specific preparation of chickpeas with Thai chilies is a modern adaptation, the use of chilies and spices like cumin is deeply rooted in Thai cuisine. Thai cooking often emphasizes balancing heat, sourness, sweetness, and saltiness, and this dish highlights the pungent heat of chilies as a primary flavor component, often served as a zesty side to complement richer dishes.
