Crunchy Chickpeas
Chickpeas, often celebrated for their protein content, have a significant amount of starch as well. It's the amylose content that helps provide the structure that leads to the crazy-crunchy final result. Sumac, a maroon-red berry that's dried and crushed, contributes a pronounced tartness to the spice blend from significant levels of malic acid (think green apple, rhubarb). The tiny bit of vinegar sprinkled on the chickpeas helps some of the spice adhere to your fingers, giving you a second chance to enjoy the salty-spicy-sumac blend.
Recipe by Oxmoor House October 2014
