RCP: (If you can call it that.) Toasted Chickpeas.

Andrea Immer suggested this tasty side dish -- lots of protein and adds a nice touch to a favorite vegetable -- one we also like right out of the can.

Toasted Chickpeas

One 15-ounce can chickpeas, drained and rinsed
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped rosemary
Kosher salt
Ground black pepper

Preheat the oven to 475 degrees. Combine the chickpeas, olive oil, rosemary, and salt and pepper in a medium bowl and toss to coat.

Spread the chickpeas out in one layer onto a rimmed baking sheet and bake, stirring occasionally, until browned and crispy, 15 to 20 minutes.

Transfer the warm chickpeas to a bowl or plate and serve immediately.

Great finger food, and goes well with Ribera del Duero or other smoky red wines.

[This one will fingerprint my O glasses, that's for sure!]

[Robin Garr]

[i]Toasted Chickpeas

Sounds brilliant, Bob! I can't wait to try it, although thinking aloud, I might go with a more Middle Eastern/Soutwest Asian spice mix - cumin and black pepper and a homeopathic dash of cayenne during roasting, maybe, and dust with sumac for service?

It would also be interesting to try this with reconstituted dried chickpeas, which to my taste buds have a lot more depth and complexity of flavor than canned.

This takes me back to my youth. In Yiddish, this dish is called "hayse karpus." (literally "hot chickpeas")

This takes me back to my youth. In Yiddish, this dish is called "hayse karpus." (literally "hot chickpeas")

We used to eat "ceci" (dried chick peas) instead of chips etc. when we were kids. We considered them quite a treat! They were also great for spitting through straws at other kids.

Because of the affinity between Jews and Italians, I was always convinced that you guys were one of the ten lost tribes. Except your food is too good.

Because of the affinity between Jews and Italians, I was always convinced that you guys were one of the ten lost tribes. Except your food is too good.

You might say we packed up our bris kits, headed east, and made braciola.

And now I'm off to have a Texas steak here in Texas. (I had some American Kobe beef last weekend at Vic Stewart's in Walnut Creek. The top sirloin I had at Big Buck's last night in Dallas was 1/3 the price and ten times the tastier! How did I get to that?)

Interesting choice of ceremony- at a bris, the traditional food to serve is... chickpeas.