Have you ever had a craving for wasabi? I've had one all week. Tonight I wasn't too hungry, so I decided to make my favorite snack - roasted chickpeas - and try adding a wasabi glaze to them. I've tried roasting chickpeas different ways, using different oven temperatures and baking vessels. The best results are achieved by draining, rinsing, and drying one can of chickpeas and placing them in a glass baking dish coated with cooking spray. I actually use 2 pans to keep the chickpeas separated better. Spray the chickpeas in the pan, then add a little kosher salt and a little garlic powder. The salt will help to dry them out. Put them into a 400 degree oven and roast for 30 minutes, giving them a shake about halfway through. They are perfect just like this. Knowing this, I decided to experiment with only half of them. This is how they look.
For the glaze, put a 1/2 cup apricot jam (I used low sugar), 1/2 c. water, 2 teaspoons wasabi paste, and 2 teaspoons horseradish. If you don't have horseradish, I would suggest an additional teaspoon of wasabi paste and a tablespoon of white wine vinegar. Bring this mixture to a boil, then remove from heat. Add in the roasted chickpeas, then remove them with a slotted spoon and place them back in the baking dish. Roast for an additional 10 to 15 minutes, stirring half way through.
I must admit I preferred the plain roasted chickpeas. However, I put the leftover glaze over my steamed broccoli and it was deee-lish!