Kacang Puteh by Kitty Katherine Goh


Soak chickpeas overnight in water with a tbsp baking soda, covered.
Change water after 12 hours. The chickpeas will double in size.

Drain off the water and wash the chickpeas. Fill pot with water above chickpeas and boil. Thereafter simmer for aprox 15mins. Drain off the water.

Using kitchen towel, dry them.

Tip: The baking soda helps to soften the peas.

(A) Roasted Chickpeas

(i) Add desired spices* and olive oil to half the quantity of chickpeas. Stir well and combine.

     * I used 2.5 tsp curry powder, 0.25 tsp dried thyme, 0.25 tsp dried rosemary, 0.5 tsp salt.

     Note: You may want to increase the quantity of the curry powder and herbs as mine is only mildly flavoured to cater to my children.

(ii) Place in baking tray lined with baking paper into a preheated oven at 200 degree. Bake for 30  mins. Add in a handful of chopped curry leaves and stir. Bake at 180 min for another 30 mins or  until well roasted. Baking time may be shorter or longer thus do check the roasting after 15 mins.

(B) Boiled Chickpeas:

(i)   Soaking of chickpeas with baking soda as above.
(ii)  Bring it to boil in water and simmer for 1 hour. If you prefer softer chickpeas, may simmer for slightly longer duration.
(iii) Drain the chickpeas and season with salt.