Caramelized Sesame Chickpeas Recipes

CARAMELIZED SESAME CHICKPEAS

Steps:

• Heat oven to 400 degrees. Spread chickpeas on a parchment-lined baking sheet and roast until dry, about 45 minutes.
• In a medium bowl, whisk honey, oil, and 1 tsp salt. Season with pepper. Add chickpeas and toss until coated. Return chickpeas to baking sheet and sprinkle with sesame seeds. Roast, stirring occasionally, until caramelized, 20 to 25 minutes. Let cool completely.

SESAME CANDY

Steps:

• Toast the sesame seeds in a medium pan by stirring at low heat for almost 6-8 minutes. When they are golden brown and give off their fragrance, immediately remove the pan from the heat as they can pop and jump out of the pan like popcorns. They can also easily burn with the heat of the pan. Set aside. Alternatively, you can toast them in the oven by placing them on a baking sheet at 350°F(177°C) until they are golden brown and give off their fragrance.
• Place the sugar in a big pan and let it melt at med-low heat. Don't stir but swirl the pan to avoid crystallization. When some parts of the sugar melt and become liquid and some parts don't melt, use a long heat proof spatula and put the melted sugar on top of unmelted sugar. This step helps melted sugar not to burn but unmelted sugar to melt. Swirl the pan and if there are still some unmelted pieces, start stirring, they will melt shortly.
• As the sugar melts and turns to amber color, remove the pan from the heat immediately and add the toasted sesame seeds and stir. Make sure sesame seeds are mixed with melted sugar evenly. After they all mixed, place the caramelized sesame seeds on to a parchment paper and spread it with a spatula. Be careful as the mixture is very hot. Put another parchment paper on top of the caramelized sesame seeds and level it with a rolling pin. Cut into pieces as you like with a sharp knife while it is still warm.

CARAMELIZED BRUSSELS SPROUTS PASTA WITH TOASTED CHICKPEAS

Steps:

• Bring a pot of salted water to a boil.
• Meanwhile, in a Dutch oven or a large, deep skillet, heat 2 tablespoons of the oil over medium. Add chickpeas, season with salt and pepper and cook, stirring occasionally, until deep golden and well toasted, about 5 minutes. Transfer the chickpeas to a paper towel-lined plate.
• Add the butter, garlic and 2 tablespoons of the oil to the Dutch oven and cook, stirring, until fragrant, about 1 minute. Add brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until tender and lightly caramelized, about 10 minutes.
• Meanwhile, cook pasta according to package directions in the boiling water until al dente. Drain, reserving 2 cups of the pasta water.
• Add the pasta, 1 cup reserved pasta water, about 3/4 of the toasted chickpeas and the remaining 2 tablespoons oil to the Dutch oven. Stir in the Parmesan, capers, lemon juice, red-pepper flakes and half the chives until well incorporated and saucy, 1 to 2 minutes. Season with salt and pepper. Add more pasta water if a thinner sauce is desired.
• Divide pasta among bowls. Top with remaining toasted chickpeas and chives. Garnish with more black pepper and Parmesan.