By Jayne Cohen
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