4th June 2007

Caramel Chilli Chickpeas

These are a great base for a salad, try them with some grilled squid and chorizo, chopped tomatoes and torn parsley.

2 x 400g tin of chickpeas, rinsed and drained
1/2 cup caster sugar
1/2 cup water
1 teaspoon chinese vinegar (or white vinegar)
1/2 teaspoon dried chilli flakes

Put all ingredients except chickpeas into a saucepan over low heat and stir until sugar dissolves.  Boil until mixture becomes syrupy and a golden caramel colour.  Remove from heat.  Put drained chickpeas into a large frying pan and 'toast' for a few minutes before adding caramel.  Continue to stir until chickpeas are well coated, then serve while still warm.

Serves 4 as part of a salad.