As much as I enjoy them, I could probably count the number of hors d’oeuvres I’ve made on one hand. But we were invited to a party featuring finger foods this weekend (we’ve all got toddlers so this was a very practical move, as well as a yummy one) and it seemed like a good time to try making the roasted chickpeas I’ve been seeing recipes for all year (on The Kitchn, Kalyn’s Kitchen, Mark Bittman’s blog, and more.)
This simple hors d’oeuvre has so much going for it. Namely, it is easy, cheap, simple, healthy, exotic, and delicious. It’s also fun to say “GARBANZO BEAN!” loudly. So you can’t really go wrong…
These are addictive so it pays to make a big batch – one can won’t get you very far. I used three cans of organic garbanzo beans (I strongly suggest that you use Eden Organics as they are the only company I know of that does not use the toxic chemical BPA in the linings of their cans.) If you have time to soak and cook dried garbanzo beans, by all means, go for it!
I made three different spice mixes — garam masala, curry powder, and ras el hanout, a Moroccan spice blend that typically includes cardamom, cloves, cinnamon, ground chili peppers, coriander, cumin, nutmeg, peppercorns, and turmeric. All three were tasty.
Don’t skip the step of drying the beans with a towel – you want to start out with as little extra moisture as possible since you’re trying to dry them out.
One of the recipes I read said that it’s important to slip off any loose skins. I don’t know if it’s really true but it’s easy enough to do so I did it anyway.
I suspect you’ll find that people end up popping these like savory candy and hailing you as a conquering hero.
Next: Get the recipe!