Spicy chickpeas (Kadala)

This snack is one of my earliest memory from Sri Lanka. The constant honking on the horns, the stench of gasoline and petrol fume, the heat and the spicy taste of these chickpeas. When I was younger and traveled with my parents in Sri Lanka, we often bought snacks and cut out pineapple at the road side stands. These chickpeas was my favorite even then. There name is "Kadala" in Sri Lanka. Sometimes they would be hard as stone, other times soft and spicy (as these). I never figured out, if they were different variants of the same snack.
They are super easy to make, and a lot healthier than most other snacks.

Spicy chickpeas (Kadala)

Sea salt

Boil the chickpeas according to instructions on the package. Heat a pan on medium to high heat, and dry fry the chickpeas a minute to allow some of the moisture to evaporate. Add chili and salt to taste and fry for a couple of more minutes, continually shaking the pan to coat the chickpeas in the spices.


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