Chickpeas with Garlic and Barbeque Spices

Preparation info
  • Yield: about

    3 cups

    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

Aherring tidbit in cream sauce, a stuffed grape leaf, a piece of sweet egg kichel—Jewish cuisine is rich in tantalizing noshes. Perhaps this is because a little snack calls for just a little brocha (blessing), not the full ritual benediction required before and after eating a complete meal.

Jews have enjoyed chickpeas since biblical times. Known as arbas or nahit to Ashkenazi Jews and garvansos to Sephardim, they are a popular snack food, eaten like popcorn, especially on Pur