Crispy Crunchy Chickpeas
I needed a week to process my trip to Israel. A day to unpack and reorganize, two days to stare at the TV and fall asleep before 9 pm. Three days to work out the carbo-load that sat dully in my stomach. A full week to digest the spiritual sparks and mystical matter into my system.
The trip can be appreciated on several levels, the most immediate and accessible is the Culinary. It had been three years since our last visit and we were very excited to spend Passover in Israel. Needless to say that a week without bread and pastries puts a serious cramp on my brand of Cafe tourism. So we made sure to pad our trip with a fanciful free-eating week before The Festival of Matzah (unleavened bread) began.
I got in some good and flaky time at Kadosh Patisserie in Jerusalem by way of a croissant filled with velvety chocolate halvah. For four days running I spent mornings at Cafe Aroma with sundry family and friends and a series of crispy golden brown borekas gloriously stuffed with Bulgarian cheese, feta, whipped potatoes, and one memorable mushroom specimen.
I was like a Fresser* before a prolonged visit to the fat farm, manically hoarding flavor and elaborate gustatory experiences . This was a bit of an overreaction. I was quickly reminded that Israel’s culinary output is rich, fresh, and varied, and among its most outstanding achievements are salads, Salatim, as they’re known in Hebrew. They’re the kind of tastily textured compositions where after a forkful you remark incredulously: Mmmm this tomato tastes like a.. tomato! Juicy and sweet and bright red and sublimely enhanced by the splashes of olive oil, sprinkles of salt, and a scattering of crunchy seeds and other essential garnishes.
A week back into my everyday life and I turn my attention to my salad-style, which is a much easier assignment than tossing the Metaphysical salad which also heavily lurks on the menu of the Big Bite Banquet.
* Fresser: (Yiddish) glutton.
There are several elements that make a great salad: fresh produce of course, and the delicious dressing that brings it all together. Just don’t forget the garnishes that can give an otherwise simple salad signature style, taste, and texture!
Crispy Crunchy Chickpeas
1 28oz. can of chickpeas aka garbanzo beans
1 tbsp avocado, olive, or safflower oil
1 tbsp maple syrup
1 tsp sriracha or other hot sauce
1 tsp garlic powder
1/2 tsp salt
Preheat oven to 350F. Set out a baking sheet.
Rinse, and drain chickpeas well. Spread out the chickpeas on a fresh towel or a sheet of paper towels and gently roll and dry the chickpeas. Some of the skins should come off. If you want (and have the patience for it) you can remove all the skins off the individual chicks (or as much as you choose to).
Spread out chickpeas in a single layer on the baking pan drizzle evenly with oil and toss so that the chickpeas are coated.
Place in preheated oven and bake 60 -75 minutes, or until brown and crispy. I rotated the tray at midpoint for a more even toastiness.
While the chickpeas are roasting, mix the maple syrup, sriracha, garlic powder and salt in a bowl.
Once the chickpeas are well-done, remove from the oven and toss gently with the seasoning mix in the bowl.
