Finished dish photo of Five-Spice Chickpeas

Five-Spice Chickpeas

Today we’re skipping peanuts and cooking up something new—a magical bean with a chestnut-like flavor: chickpeas. Many of you might already be familiar with this healthy food. It’s easy to recognize with its tiny, pointed shape that resembles a bird’s beak. Chickpeas are incredibly nutritious, easy to digest, and ideal for both infants and the elderly. There are many ways to enjoy chickpeas. They can be fried or roasted to make delicious crispy snacks. However, when summer temperatures rise, fried foods can be a bit much. Instead, try this Five-Spice Chickpeas recipe. It's fragrant and flavorful, won’t make your hands greasy, and won’t overheat you—a perfect summer treat to beat the heat!

Ingredients

Chickpeas100g
Ginger1 piece
Bay Leaves4 leaves
Sichuan Peppercorns1 small handful
Star Anise2 pieces
Dried Chili1 piece
SaltTo taste

Steps

1

Soak the chickpeas in water overnight until they are full and plump.

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2

Clean the ingredients and place them into a tea bag, sealing it tightly.

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3

Place the chickpeas into a pot and add enough water (about twice the volume of the chickpeas).

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4

Add the tea bag with the spices into the pot, cover with a lid, bring to a boil on high heat, then simmer on low heat for 15 minutes.

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5

Turn off the heat, mix in salt, stir evenly, and cover with the lid to let steep for about 2 hours before serving.

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Cooking Tips

1. Chickpeas are relatively hard, so they need to be soaked in advance until they are plump and ready to use. 2. The spices can also be added directly to the pot, but using a tea bag is more convenient. 3. If you prefer a firmer, chewy texture, reduce the cooking time by 5 minutes. 4. Once cooled, the chickpeas can be refrigerated for an even better texture. Be sure to keep the broth to prevent the chickpeas from drying out.