I am used to Italian cats eating almost anything, but New Zealand cats seem to be fussier, so I was very surprised when Marameo jumped on the bench to grab the cooked chickpeas that I was rinsing. I had to give her some, she could not wait, and ate them all. I gave them seconds and then she stopped bothering me. Strange cat!
With my remaining chickpeas, I wanted to make a spicy snack for this event,
promoted by blogger Araba Felice in Cucina.
I had to chose among one of her wonderful recipes, and make it at home (variations allowed), and I have been thinking of trying this one for a while now.
Smoked Paprika Chickpea Snack
The original recipe calls for:
400 g can of chickpeas,
1 tbsp flour
1 tsp sweet paprika, or your favourite spice (in my variation I used smoked paprika instead)
1 tsp salt, about
2-3 tbsp extra virgin olive oil
I also added a few cumin seeds.
Rinse and pat dry the chickpeas, and mix with the other dried ingredients until the chickpeas are nicely coated. At this point I left the chickpeas in the bowl for about 30 minutes so that the flour and spices could really get 'caked' around each chickpea.
Pour the olive oil on a baking tray (no baking paper), add the chickpeas and roll them around so that they are not one on top of the other. Bake at 200°C, rolling them on the tray again from time to time to make sure that they get crispy all over. The original recipe says 30 minutes, but my canned chickpeas were quite small, I though, so 20 minutes were sufficient. Serve as a snack, warm or even cold (I think that they will go well with beer so I will make them again when my husband is back!)
But this time I just put them on the table for dinner (we didn't have time for a pre-dinner drinks, I rarely do during the week anyway, and without the husband organizing the drinks) so the chickpeas became 'part' of the meal, which was Indian: basmati rice with silver beet panir and flat bread, and mango lassi to drink. We ate the warm chickpeas with our fingers, but we also put them on our rice with the curry, and they were great! Thank you Araba Felice :-)
Photos by Alessandra Zecchini ©