5 minutes prep (plus 1 hour rest)
30 minutes active cooking (plus 1 hour rest)
35 minutes total
that adds a fun sweet-tart bitter crunch. I love topping dishes like deviled eggs, rice bowls, breakfast toasts, meat & potatoes, or mixed in salad dressing.
~ Nicole Sakai, Factory North Creative Director and Wellspent Consultant
For the shopping list
shallots, thinly sliced or diced (optional)
From the kitchen
Fine Mesh Strainer
Stainless Steel Saucepan
Wooden or Stainless Steel Spoon (So the turmeric doesn't stain your utensil!)
Step 1 — Rinse 1 cup mustard seeds in a fine strainer under your faucet. Combine 2 cups vinegar and 1 teaspoon salt in a medium stainless saucepan, add rinsed mustard seeds. Allow to soak at room temperature for at least 1 hour, up to overnight. This step is optional but makes for plumper more flavor seeds in the end.
Step 2 — Mix in 3 tablespoons honey (or sugar) and 1 teaspoon turmeric to the saucepan ingredients. If you have shallots, this is when you would add those to the pan.
Step 3 — Heat on the stove on medium until simmering. Stir frequently and keep at a simmer. Cook it for about 20 minutes. You will notice that the mustard seeds have plumped up and the consistency has thickened a bit similar to cooking grits.
Step 4 — Remove from the heat and allow it to cool to room temperature, uncovered, for about 1 hour. The mixture will become thicker as it cools.
Step 5 — Store in a lidded glass jar in the refrigerator.
Note — This recipe can easily be cut in half.
Hospitality is an important part of Arab culture, and having snacks like these crunchy chickpeas on hand to feed guests makes it easy to be a good host.