Cutting a Raya post real close! I saw serunding at the Ramadhan bazaar the other day, and thought to myself… Can I make this plant-based? Serunding is a traditional dish typically made with chicken or beef, slow cooked until the meat falls apart, then cooked with herbs, spices and coconut milk until really dry. It’s quite a specialty dish and it pops up over the Raya celebrations, served with lemang or ketupat.
I decided to experiment, and found some success with these serunding-style roasted chickpeas. They’re so moreish and fragrant, baked with the herbs and spices typically used in serunding. It’s quite easy to whip up, just a little prep work with peeling the the root vegetables, after which everything goes into a food processor, then into the chickpeas, then into a baking pan and then the oven. If you haven’t gotten yourself a food processor, do, it saves you a lot of time and effort in the kitchen and it’s especially important for plant-based eating. I can’t live without mine anymore!
I love how Malay cooking revolves around really earthy and rich herbs and spices. A bit ironic given that it’s so tropical and humid around these parts to have such rich food. A lot of love and effort goes into many Malay recipes. There’s a dessert that takes days to make, and everyone in the village will get together to take turns stirring the giant wok. We are losing touch with such traditions in this modern age, which is an immense pity.
If you’ve never had roasted chickpeas, then you better get acquainted because they’re really easy to make while being really healthy and delicious too. Roasted chickpeas are so much better for you than chips, lower in fat than nuts yet packed with protein. There are plenty of variations too, so you can easily get really creative with them.
- 4 small shallots, or 1 ½ medium sized red onions
- 1 clove garlic
- 2cm slice ginger
- 2cm slice galangal
- 1 long red chilli
- ¼ teaspoon turmeric powder
- 1 tablespoon ground coriander
- ¼ teaspoon cumin
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- 1 tablespoon palm sugar, or brown sugar
- 2 tablespoons coconut oil
- 50g grated coconut
- 2 cans chickpeas, drained and rinsed
- Preheat the oven to 200 degrees Celsius. Prepare a large baking sheet with baking paper, or just lightly grease with coconut oil. Set aside.
- Peel the shallots, garlic, ginger and galangal, then chop roughly and place in the food processor.
- Add all the other ingredients, except the coconut and the chickpeas. Blitz until you get a paste.
- Add the coconut, and pulse through until combined.
- Pour the paste over the chickpeas, and mix well. Spread the chickpeas into a thin layer on the prepared baking sheet.
- Bake in the oven for 30-40 minutes. After the first 15 minutes, take the pan out and turn over the chickpeas, making sure to scrape any paste of the pan along with the chickpeas so that it doesn’t burn too quickly on the pan. Come back to toss every 10 minutes until the end of the baking time.
- The chickpeas are done when golden brown and slightly crunchy. Take them out and let them cool thoroughly before placing in a glass jar. Eat as a snack or as part of your Raya spread.
Enjoy! xx, Bee