Vietnamese · Snack

Roasted Chickpea with ginger and star anise

The kind of Vietnamese plate you make on repeat. ginger and star anise, a proper roast, and a finish of fresh herbs.

4.9 from 2,467 cooks

Prep30 min

Cook18 min

Serves6

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the ginger and star anise elements, and pat the chickpea dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Vietnamese Members

Vietnamese

This Vietnamese Scramble leans on lemongrass and chilli to do the heavy lifting. We bake the...

2 hr 15 min · Medium

Vietnamese

Weeknight-friendly Chicken Thigh Scramble with the herb and peanut we come back to again and...

32 min · Easy

Vietnamese Members

Vietnamese

This Vietnamese Soup leans on fish sauce and lime to do the heavy lifting. We steam the...

32 min · Medium

Vietnamese Members

Vietnamese

A fresh take on Paneer Ragu, built on lemongrass and chilli and finished the way we like it....

32 min · Easy