Ssamjang & Scallion Roasted Chickpeas
I created this recipe for a class that I taught at 18 Reasons called South Koreanesque, an ingredient focused class that featured the flavors of The Land of the Morning Calm in ways that were atypical.
At the start of every 18 Reasons class the students are offered snacks. Typically it’s briny olives, a medium sharp cheese and/or dried apricots. I thought about how I could serve some nibbles that had a decidedly Korean twist and this is what resulted.
The chickpeas are excruciatingly simple to make, particularly if you have a can of chickpeas in your pantry (although it’s even better with freshly made chickpeas but I won’t tell if you don’t!). Ssamjang (쌈장) is a Korean condiment that is typically 1 part gochujang and 1 part doenjang, the Korean version of miso. If you don’t have ssamjang on hand, simply mix approximately equal parts of gochujang and doenjang (or miso) together and voila!
INGREDIENTS
1 15oz can chickpeas, drained and rinsed
3 scallions, roughly chopped
1 Tbsp ssamjang (쌈장)
1 Tbsp high heat oil
DIRECTIONS
Heat the oven to 350°F (180°C).
Combine all ingredients together in a medium bowl. Transfer to a parchment lined baking sheet and place in the oven. Roast for 30-35 minutes until chickpeas are crisp and lightly browned. Make sure to rotate and stir the pan halfway through to ensure even cooking. Keep in mind that they will crisp up further as they cool.
Serves: 4-6 as a snack
NOTES
The chickpeas will be good for 2-3 days BUT they won’t be crispy. Best to enjoy them the day that they are made.
Want to change things up? Use gochujang in place of ssamjang. Extra Spicy from Mother in Law’s is my favorite.
Want to change things up even further? The variations on and of ssamjang are endless. Consider adding in sesame seeds, a little sugar or even minced onion to further enhance the flavors.