Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Soak 1 cup of hickory wood chips in water for 30 minutes. Drain and rinse 6 cups of canned chickpeas thoroughly, patting them dry with a kitchen towel.

2. 2

   Arrange the dried 6 cups of chickpeas in a single layer on a wire rack. Place the soaked 1 cup of hickory wood chips in your smoker or a foil packet on a grill. Smoke the chickpeas for 30-45 minutes until they have a light smoky aroma, maintaining a low temperature.

3. 3

   In a food processor or mortar and pestle, combine 15 small red chilies, 10 shallots, 6 cloves garlic, 4 cm fresh ginger, 4 cm fresh galangal, 3 cm fresh turmeric, 2 teaspoons coriander powder, 1.5 teaspoons cumin powder, 1 teaspoon white pepper, and 4 toasted candlenuts. Process until a smooth paste forms, adding 1-2 tablespoons water if needed.

4. 4

   Heat 4 tablespoons of cooking oil in a large pot or wok over medium heat. Add the prepared spice paste, 3 bruised stalks of lemongrass, and 5 kaffir lime leaves. Sauté for 8-10 minutes, stirring constantly, until the paste is very fragrant and the oil separates.

5. 5

   Pour in 800 ml of thick coconut milk and 400 ml of thin coconut milk. Add 2 asam keping slices and 2 tablespoons of palm sugar. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally, until the sauce thickens slightly.

6. 6

   Add the smoked 6 cups of chickpeas to the simmering coconut sauce. Stir well to coat the chickpeas completely. Continue to simmer uncovered over low heat for 45-60 minutes, stirring occasionally to prevent sticking, until the sauce reduces significantly and becomes very thick and rich, almost coating the chickpeas like a dry curry.

7. 7

   Taste and adjust seasoning with a pinch of salt if necessary. Serve the Smoked Chickpea Rendang hot with steamed rice.