This delicious snack from Trinidad and Guyana is the perfect accompaniment to any cold cocktail, and if you think of it while you’re cooking chickpeas for another recipe, it’s incredibly easy. If you’re curious about Old World origins of New World foods, you’ll be interested to know that, in India, one of the many words for chickpeas is chana.
Recipe information
Yield
makes 6 or more servings
Ingredients
One 16-ounce can chickpeas, or at least 2 cups cooked chickpeas (page 431), drained
Corn, grapeseed, or other neutral oil as needed
Salt and cayenne to taste
Preparation
Step 1
Preheat the broiler. Drain, rinse, and lightly dry the chickpeas. Lightly grease a rimmed baking sheet with the oil and spread the chickpeas on it. Broil until golden brown and crunchy, about 5 minutes.
Step 2
Season with salt and cayenne and serve or store in an airtight container for up to a week.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
