A herring tidbit in cream sauce, a stuffed grape leaf,
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 Purim when they are served to mimic Queen Esther, who ate legumes and grains instead of the king’s nonkosher food.
In our house, we usually ate them boiled plain, with heaps of coarsely ground black pepper. In this recipe I sprinkle them with a seasoning similar to a more recently beloved nosh—barbecued potato chips.
And the spiciness of this little cocktail nibble encourages one to fulfill that pleasant Purim injunction: “Drink until you can no longer differentiate between the names Mordecai and Haman.”
© 2000 Jayne Cohen. All rights reserved.