Ben found a bag of dried chickpeas in the pantry. He decided to make some chickpea snacks that he used to have in his childhood. In the old days in Kuala Lumpur, we had mobile Indian snacks trader who sell peanuts, chickpeas, etc. They used old newspapers or magazine to roll into a cone as the packaging material for the products.
We called them “kacang puteh man” because when they come to a residential area, they will shout “kacang puteh” to promote their presence. They are often found outside the cinemas, school, wet market, etc.
- 20 ounces dried chickpeas or a large can chickpeas
- 1 tablespoon olive oil
- 3/4 teaspoon chili powder
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
Source: this recipe is adapted from itdoesnttastelikechicken.com