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Sweet Chilli Chickpeas

One thing really does lead to another in this world of bloggery. A few tit-bits seem to lead to the inevitable deluge of information. However, one might well suppose that it is always best to leave one’s readers wanting more – you shan’t get too much out of me, avid followers. If you wish to know more about what instrument I play you may visit the ‘about me’ section – sleuths you lot are not. In reply to the other questions asked: I am spending time with my girlfriend, Katherine, next week and; if I could be any superhero I would be Desperate Dan, since he gets to eat all the pie. As you can see, I intend not to wash away any carefully formed imaginations about myself quite yet – intrigue is rather underrated. More tit-bits will follow, but you shall be forced to practice restraint.

I realise that I had promised to post this recipe yesterday; one does not always feel capable of blogging after making 200-300 rolls for their place of work. However, this being a jolly good use of my sweet chilli sauce, the wait has not been in vain. This dish is perfect as both a side dish and a main course; it being fairly light but also rather nourishing. The flavour also happens to be second to none, with the taste of the sweet chilli sauce really breaking through the subtly dark tones offered by the soy sauce. The fish sauce is optional since not everyone likes it, mothers for instance, or can eat it, largely due to dietary choices. If you make this please enjoy the sense of satisfaction that comes from having made the main ingredient from scratch – I certainly did.

Sweet Chilli Chickpeas

Serves 2 as a main course

Ingredients:

• 2 bell peppers, finely sliced

• 2 tbsp dark soy sauce

• A few drops of fish sauce

• A knob of fresh ginger, grated

• 400g tin of chickpeas

• Ground black pepper, to taste

• Sesame oil

• 2-3 tbsp homemade sweet chilli sauce, to taste

• A handful of fresh coriander leaves

• The juice of 1 lime

Method:

1. Begin by frying the peppers in a generous glug of sesame oil. After 2 minutes add the soy sauce, fish sauce, ginger and a little ground black pepper. Cook for around 10 minutes, this allows time for the peppers to cook through and for the soy sauce to thicken.

2. Tip in the drained and rinsed chickpeas, followed by the sweet chilli sauce. Cook for a further 5 minutes, this will allow the chickpeas to cook through. Serve in an oven dish, sprinkle over the juice of 1 lime and a handful of fresh coriander leaves, save the coriander stalks for a curry. One may like a little Greek yoghurt.

Cost: As you have seen, the sweet chilli sauce is seriously inexpensive – this dish refuses to buck that trend, as one might imagine. This dish, which will happily serve two, should set back a frugal shopper no more than around £1.10.

104 replies on “Sweet Chilli Chickpeas”

I had sluethed already, and I played 1 year of the same instrument in high school. Loved it, but never went further. My dream is to some day take lessons again. My teacher said I had a great ear for tone, and well, nothing made me happier than expressing my feelings with music!

OK, now to the topic of your recipe. Rather, about your sweet chilli sauce. What type of red chilli do you use, and is it spicy? I cannot tolerate spicy things, unfortunately.

I love chickpeas, love cilantro (sorry, coriander), and will love your recipe (minus fish sauce)!

Kudos to you :D. you ought to give it another go, it’s wonderful – good for the mind and soul. Use whatever chilli you like – adapt it to your own taste. Mine was very hot, but yours needn’t be.

It looks delicious. I’m not usually keen on sweet chilli sauce as I find it too sweet and a bit bland but reading your earlier post about it makes me think I should have a go at making it myself.

Hmmmm……you might be right…you just might! At least they rival each other very well and couldn’t more different. Had a fritatta today at my favorite local lunch spot with fennel rosemary sundried tomatoes and gruyere – it was ridiculous!

These chickpeas sound delicious. And that chili sauce–I don’t think I’ve had it before! That’s one more condiment to add to my overflowing refrigerator shelves. Also, fish sauce, no matter how smelly it may be, RULES.

Hope the concert went well. I played violin for 6 years as a kid, but then I decided to be a scientist and had to do away with my musical studies.

Haha…I had to choose between taking honors biology and orchestra in 9th grade. It was not an easy decision; I wish most days that I had continued to study music. I’d love to get back into it someday…

that looks simply gorgeous! I love the flavours that you used, the spices especially! the colours! a plus that it’s so cheap too. if you’re a student, and as greedy as me , and want to eat healthy wholesome food at a budget, finding ways to make things stretch is important. I typically manage to keep all my meals under £1, but am needing new ideas! (have to come here more;)

Adore chickpeas, and this seems a great way to eat them – even more frugal if you buy dried and soak them, then boil them, although that is quite a palaver. Did you know you can buy and soak chickpeas, then freeze them and boil them at a later time?

Also, viola, God bless you, I think it takes a special sort of brain to play an instrument written in its own clef. 🙂

Thanks, Celia. I did indeed, but we had a few tins spare and wasting them is very un-frugal. Thanks for the attempted tip though :D. I agree, it does – especially since I can also read the treble clef and bass clef (to a certain extent for the latter). Haha!

Ha, ha, ha. These chickpeas look wonderful. Funny, though, the thing I remember from the first visit to your site is the music. My husband and I both played cello (one of us better than the other!). So impressed, then and now, that somebody is playing viola!

What a great looking dish, and I absolutely love the chick peas and cilantro (in Canada we call the seeds coriander and the leaves cilantro!). A great tip I saw on a Canadian TV show, was to store your fresh ginger in the freezer in a plastic container or bag, then you can grate it into what ever you need using a microplane grater. You need not peel it, either. I have fresh ginger on hand whenever I need it.

So that’s what the “About” section is for 😉 Sleuth I am not, but lazy I am.. but I have finally read through and have noticed there was no mention of your place of employment in there.. and the need for so many buns??
Great recipe today… xo Smidge the Aspiring Cellist…Good luck with your concert!

Stop saying tit, it’s pissing me off! And I love how all of those questions were mine yet you kept it universal, as if MANY people asked you what super hero you would be. Go ahead and say it, call me a non-sleuth to my face. Yeah, yeah, I read your About Me but it was like, years ago. Okay, more like almost *A* year ago. And who the hell is Desperate Dan? I bet he’s British and says Tit Bits also… You smug foreigners, how I heart thee! Tell Katherine Hello from me and tell her that I think she is a saint 🙂 xo <–that means hugs and slugs from America 🙂 Enjoy a well-deserved visit with your lover girl!

Haha, you are funny Cara – you swore on my blog! Oh well. Have you never heard of google? I’m at her house as we type – though she is asleep. I’m drinking gin and elderflower… alone.

I just made this for dinner and it was so yummy and easy!
While eating it i was thinking mmm fresh coriander is my favourite!! And now i’ve just looked at the packaging of my ‘coriander’ and it reads ‘flat leaf parsley’! >.< So i'm sure if i make it again with actual coriander it will be even better, lol.

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