Move Over Popcorn!

There's a new snack in town! Chickpeas and kale. Ok, not entirely new, just sorta new. The hippies were doing it ages ago when they went to India to see the Maharishi with the Beatles. And yes, kale and chickpeas have certainly been inducted into the All Things Californian Hall of Fame; just like avocados, juicing and liberalism.

Kale, best known for its calcium and vitamin C properties, is apparently the best thing since the fish oil craze. Just the other year I heard a woman say-- kale saved my life. She was yoga-serious. Also very Californian.

Chickpeas, mostly celebrated in the form of lovely pulses such as hummus, and variations of it, are a great source of fiber and protein. In fact, Veganism might have shuttered its doors without them; and are now a standard at many restaurants and markets. I find myself making hummus for clients, sometimes twice a day.

And roasting them and eating them crunchy and salty, as a snack, is very Middle Eastern, as well as South Asian. Not new to them at all. Thankfully, we've adopted them as our own. A little cumin, vinegar, garlic and chili flakes can transform these wonderful dried beans into something more satisfying and healthy than the most buttery bucket of popcorn. And matched with a tray of crispy kale, so easy to make,  its even more irresistible.

Here's how


Stuff

Kale-- washed and dried-- I got mine from TJ's already washed and prepped. I've only got one hand!
Dried chick peas
Garlic-- pressed
Cumin
Chili flakes
Olive oil or grape seed oil
Red Vinegar
Salt and Pepper

Cook

A night ahead...

Soak the chickpeas in water, being sure to cover them completely.  They will soak up every bit of moisture.

Next day...


Spicy Chickpeas


Drain the chickpeas. They should appear plump and fresh-- what chefs call, reconstituted.

Heat an oven to 400' and line a large tray with parchment if you have it. Otherwise, a large skillet will work just fine. Spread the chickpeas on the tray.

Make a dressing-- combine 2 tablespoons of vinegar or lemon, 4 tablespoons of olive oil or grape seed oil, a tablespoon of cumin, a teaspoon of chili flake, a teaspoon of crushed garlic, a teaspoon of salt and some fresh cracks of black pepper. Pour 3/4 of the dressing over the chickpeas and coat each chick evenly. Reserve the rest of the dressing for later.

Roast the chicks for about 30-40 minutes until crispy and brown, checking every fifteen minutes. And coat them once again with the remaining dressing. Check for seasoning. They should be salty and spicy like spicy peanuts.

Crispy Kale

Turn the oven down to 300' and line your tray with parchment if you have it. A large skillet will work fine for this too. Sometimes you just have to use what you've got!

Evenly lay the kale on the tray, careful not to overcrowd them. Drizzle lightly with one of the oils and season with an even sprinkling of salt and pepper. Gently massage the kale with the oil and seasoning. Don't bruise it.  A little chili flake is nice too.

Bake for 20 minutes or until dark and crispy. Mix gently with warm chick peas and snack-away!