Spice it up with crispy chickpeas

Chickpea Chilli

1 cup dried chickpeas (soaked and boiled) or use one can

¼ tsp red chilli powder

Salt (adjust to taste)

Oil for deep frying

¼ cup cornflour

2 tsp oil

2 cloves finely chopped garlic

2.5cm finely chopped ginger

2 green chillies (optional)

¼ cup onion

Half capsicum, roughly chopped

1 tsp chilli sauce (optional)

2 tbsp tomato sauce

2 tbsp white vinegar

¼ tsp black pepper

2 tbsp soy sauce

¼ tsp sugar

Coriander for garnish

If using dried chickpeas, soak in water for 6 to 8 hours or overnight.

Once soaked put them in pressure cooker and add a pinch of salt. Cook until they are soft. Be careful not to overcook them. Drain the liquid to use it as stock for some curry.

If using canned chickpeas, drain the liquid (known as aquafaba) and set aside. (This liquid can be used as an egg white substitute to make vegan mousse or meringues)

In a bowl add chickpeas, chilli powder, ¼ tsp salt and cornflour.

Toss well so that chickpeas are evenly coated. Leave for five minutes so that the cornflour coating sets properly.

Heat oil in a pan. Once hot, add coated chickpeas. Stir occasionally and fry until they turn golden and crispy.

Once the chickpeas are cooked, heat 2 tsp of oil in a wok. Add garlic, ginger and green chilli. Saute for a minute.

Then add onion and capsicum. Saute until the onion is translucent and the capsicum is soft.

Add chilli sauce, tomato sauce, white vinegar, soy sauce, black pepper, sugar and salt.

Cook on medium heat until the sauce thickens.

Then add the fried chickpeas and mix well. Garnish with chopped coriander.

Chilli chickpea is ready to be served.