Tuesday, December 05, 2006


Chickpea Cocktail Snacks

Is it 5 o’clock yet?

Hmmm. No?


Oh well! Who cares!

As my adored Grandmere used to say, when drinks were presented at an unseemly moment,

“It’s always 5 o’clock somewhere!”

(Perhaps where you live?)

Which of course, means it's cocktail hour!


As I have mentioned (ad nauseam, I'm sure) having a little nibble (hee) with your cocktail is simply the best and something I advocate whole-heartedly.

It’s the sure fire way to stave off hunger in that unwinding, social hour before dinner. The bonus of course is that it will prevent the early imbibing from affecting ones ability to remain couth when dinner does arrive. And couth, well, we are all for that, are we not?

This recipe is so basic and so delightful, I urge you to try it as soon as you walk away from your computer screen.

While forethought is required (purchasing the ingredients for one, and soaking the chickpeas for another), once you are ready to fry, the whole thing comes together in a blink.

Of course, I must warn you that as with all frying (saute, whatever) there is the possibility of splattering, so don't stand too-too close, and promise not to wear your best frock.

The beautifully burnished garbanzo beans will come out slightly crisp, with an unmistakably creamy interior. They keep for days (at least 4) and are just as good right from the pan as they are room temperature.

Try this my peaches, and enjoy!

1/2 cup dried chickpeas
2 tablespoons vegetable oil
1 tablespoon ground dried spices (I used thyme, pepper and lemon zest)

In a large (non-metal) bowl, soak the beans overnight or at least 8 hours.

When done getting soaked, simmer for 45 minutes in a pot on the stove, then drain and pat dry. The dryer the better.

In a large skillet, heat the oil over medium-high heat.

Add some of the beans (enough to create a single layer) and stir to coat. Let saute for four minutes or until just slightly browned. This will depend on your pan so it may be quicker or it may be longer. Just keep an eye on them.

When done, scoop the beans out of the oil, and blot on paper towels.

Repeat with the rest of the beans.

Toss with spices and serve.

Makes 1 cup


Garbanzo is the name used in Spanish speaking countries. The English name chickpea comes from the French chiche, which comes from the Latin cicer. They are the most widely consumed legume in the world.

The earliest known use of the word "cocktail" in print was in the Hudson, NY, publication Balance and Columbian Repository on 13 May 1806.

Stanley Mason invented a clothespin fishing lure, the first disposable, contoured diapers, squeezable ketchup bottle, granola bars, heated pizza boxes, heatproof plastic microwave cookware and dental floss dispensers.

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Thanks Rachael, this is already bookmarked. And for your information, it+s past five over here...
Rachael, it sounds just fabulous. I agree with Ilva, this needs to be bookmarked.
These look great. I must remember to pick up dried chickpeas this week. (I used the last of mine up on falafel patties last week.)

In my family the expression is "it's always noon somewhere."
This looks delish - I usually use (too much) cayenne pepper, so this will be a welcome change.

Can I be dense for a second? Can you recommend proportions for the spices? I'm just learning my way around the kitchen...
That would go great with one of my monkay drinks ;)
Love the couth link.
Thank you---I will try it. Are you opposed to towel-dried canned garbanzos? I am always on the look for good chickpea recipes! Especially ones that are kid-friendly!
I started planning my next cocktail party before I even finished your post! What a fantastic snack to serve with drinks.
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