Gochugaru-Roasted Chickpeas with Crispy Shallots

Ingredients

• 3 cups canned chickpeas, drained and rinsed
• 3 tablespoons avocado oil
• 2 tablespoons gochugaru (Korean chili flakes)
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1 tablespoon coconut aminos
• 1 tablespoon honey
• 3/4 teaspoon salt
• 2 large shallots, very thinly sliced
• 1/2 cup avocado oil, for frying shallots
• 3 scallions, thinly sliced
• 1/4 cup toasted sunflower seeds
• 1 lime, cut into wedges

Instructions

1. 1

   Dry the chickpeas thoroughly: spread them on a clean kitchen towel, pat hard, and rub off any loose skins. Bone-dry chickpeas are the key to maximum crunch.

2. 2

   Crisp the shallots first: heat 1/2 cup avocado oil in a small saucepan over medium-low heat, add the sliced shallots, and cook 12-15 minutes, stirring often, until golden and just starting to crisp. Lift out with a slotted spoon onto paper towels; they will crisp further as they cool. Reserve the fragrant shallot oil.

3. 3

   Preheat the oven to 400°F (200°C). Toss the dried chickpeas with 2 tablespoons of the reserved shallot oil on a large sheet pan.

4. 4

   Roast 40-50 minutes, shaking the pan every 12 minutes, until the chickpeas are hard and rattling-ly crisp, with no give when bitten. Watch closely in the final 10 minutes.

5. 5

   While the chickpeas roast, warm the gochugaru, garlic powder, and ground ginger in a small pan with 1 tablespoon of the shallot oil over low heat for 1 minute until the color blooms deep red and the kitchen smells toasty. Do not let it scorch.

6. 6

   Off the heat, whisk the honey, coconut aminos, and salt into the warm spiced oil to make a glossy glaze.

7. 7

   Tip the hot roasted chickpeas into a large bowl, pour the glaze over, and toss until every chickpea is coated.

8. 8

   Return the glazed chickpeas to the sheet pan and roast 5 more minutes to set the coating, then cool 10 minutes on the pan so they re-crisp.

9. 9

   Toss with the crispy shallots, scallions, and toasted sunflower seeds just before serving, and offer lime wedges for squeezing over the top.