Snack

Crispy Chickpea & Pomegranate Seed Brittle with Burnt Chili Oil

Name: Crispy Chickpea & Pomegranate Seed Brittle with Burnt Chili Oil
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 2 servings
Ingredients: 1.5 cups cooked chickpeas (canned, drained and patted dry); 2 tbsp honey; 1 tsp tamarind concentrate; ½ tsp amchur (dried mango powder); ½ tsp Kashmiri red chili powder; ¼ tsp turmeric; ¼ tsp sea salt; 1 pinch ground clove; 3 tbsp coconut oil, divided; ¾ cup fresh pomegranate arils; 1 dried Kashmiri chili; ½ tsp black mustard seeds; 2 tbsp raw sliced almonds

A textural afternoon indulgence: roasted chickpeas tossed in a caramelized honey-tamarind glaze with amchur (dried mango powder) and Kashmiri chili, tumbled with pomegranate arils and finished with a char-spiced oil that adds smoky heat and gloss.

571cal 15gprotein 71gcarbs 30gfat 5min prep 18min cook 2serves

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

More like this

Vegan Recipes Gluten-Free Recipes High-Fiber Recipes Healthy Snack Recipes Vegan Snack Recipes Gluten-Free Snack Recipes High-Fiber Snack Recipes 30-Minute Meals Chickpea Recipes Coconut Recipes