This is mean. I probably shouldn’t admit it, but this was supposed to be a fun post about highballs. The drinks, that is. All was going swimmingly until my research detected a procedural discrepancy on the shaken vs. stirred question (which has little place in a discussion of highballs, but nonetheless opened up a gushing artery of doubt). On top of that my R&D was a little challenging so early in the week. So the good news is, there is a fabulous highball post in your near future (perhaps in time for Derby Day). The even better new is….
We’ve got chickpeas! Oh yeah baby, hold me back. Honestly, I have been experimenting with roasted chickpea recipes off and on for several years. My quest for the perfect, crunchy chickpea snack started in a crockpot, moved to a pot of oil and then settled on a roasting pan. The results were always ok, but texturally not quite right. Too moist and underdone, or dryly overdone. Nevertheless, my kids ate them by the handful whenever I did make them so I was inspired to continue.
Then yesterday, just when my highball mission seemed irretrievably stymied, I came across this recipe that I had torn out of Sunset magazine way back and never tried. It turns out the secret lies in—here’s a shocker—plenty of olive oil. These are the closest I have gotten to chickpea perfection and they make your house smell really good. And they’re easy. And cheap. And if you make them now you’ll have something healthy to go with your highballs this weekend.
Roasted Chickpeas with Garam Masala
From Sunset Magazine
Makes 3 cups
4 cans (15 oz. each) chickpeas (garbanzos), rinsed and drained well
6 Tbsp olive oil
2 tsp garam masala
About 1 tsp fine sea salt
1. Preheat oven to 350°. Gently roll chickpeas in batches between clean kitchen towels to blot dry and slough off papery skins; discard skins. (Edie note: rubbing off the skins is good, and dries the chickpeas, but if you don’t feel like picking through for the skins just roast them up too.) Divide chickpeas between 2 rimmed baking sheets. To each pan, add 3 tbsp. oil, 1 tsp. garam masala, and 1/2 tsp. salt and mix well to coat. Spread in an even layer.
2. Bake, stirring occasionally, until chickpeas are crisp all the way through, 75 to 80 minutes. Add more salt to taste if you like. Serve warm or at room temperature.
Note: These are also great on salads or as a component of lunch deconstructed.
Store up to 1 week, chilled airtight. (Edie here again. Chill shmill. Just put them in a Tupperware and leave them within easy reach of your kids.)