Note: During this time, I am trying to post more regularly in the hopes that in my small way, I can help people cope with a crisis. As I usually do – through food. I am trying to fulfill the requests for pantry-focused meals that are wholesome to the mind and the body. Wishing everyone all the very best from NYC!
In our family, we are HUGE fans of l’apero, or the early evening snack and drink combo commonly observed in France. Sometimes it’s just olives and a glass of cool seltzer, but it must be observed. In my mother’s house, this is served every evening around five o’clock; even the dog gets his special carrots. She just left Asheville, one of the greatest food towns I have ever been to, and there was one “apero” snack that we actually got not at home when we were there: these crispy, fried chickpeas with yogurt at my favorite pizza place, All Souls.
In “normal” life, I spend the apero hour at my desk downtown, and so it goes uncelebrated. But the other night (albeit around six o’clock), I trotted out these beauties to my husband and son. It’s perfect COVID cooking, because the essential ingredients are pantry staples: a can of chickpeas (this was, for a while, difficult to get for me, but I now have a small stash and I wish the same for you!), olive oil, and salt. These are roasted and toasted together in the oven until the chickpeas are crispy, salty, and crunchy. Then, if you like, mix together a little sauce of Greek yogurt, garlic, herbs, and lemon. The combo is ridiculous. Even my three year old asked for thirds and he is very bean-skeptical.
Eat well and be well! Bon app!
Crispy, Crunchy Chickpeas with Garlic and Green Herb Yogurt
serves 2
INGREDIENTS
1 15-ounce can of chickpeas, rinsed and drained
1 tablespoon olive oil
¼ cup plain Greek yogurt
1 small clove garlic, grated
2 tablespoons chopped green herbs (I used flat-leaf parsley and mint with a few leaves of thyme)
1 teaspoon fresh lemon juice
METHOD
Preheat the oven to 450 degrees F. Line a rimmed half sheet pan with parchment. Toss the chickpeas, olive oil, and a nice pinch of salt together on the pan and roast for 25 minutes, until the chickpeas are crispy and golden tanned. Leave to cool for 5 minutes.
Meanwhile, mix the yogurt, garlic, herbs, and lemon juice together in a bowl with a sprinkle of salt.
To serve, smear the yogurt sauce on the bottom of a plate and pile the crispy, crunchy chickpeas on top. Devour.
