There is an upscale BBQ joint in downtown Austin called Lamberts (I know, sounds like an oxymoron) that has these smoked chickpeas on their happy hour bar menu. Since I neither want to wait til we get back there to have them again, nor do I wish to become a barfly, I decided to create my own version. I don't have a 24 hour smoke pit going so I do mine this way - the ancho chili adds a nice smokiness. These are very moreish. —aargersi
cooked chickpeas (I make my own from dried and I think they are a lot better than canned ... but you can use canned in a pinch)
red onion - sliced into "half rainbows"
packets achiote seasoning (Sazon Goya is pretty easy to find)
dried ancho pepper - seeded and chopped
cherry tomatoes - halved
juice from 1/2 a lemon
and handful of combined fresh cilantro and parsley - washed and chopped
In This Recipe
Heat the oil to pretty hot. I use a non-stick wok ... it works great. When the oil is hot, cook the onions for a few minutes until they start to crisp up a little, then add the chopped dried chilis, chick peas, and achiote. Cook and toss on high heat until the chick peas crisp up a little as well.
Add the garlic and tomatoes and toss for just a minute or so until they are heated. Add the chevre in little chunks and toss gently (you don't want it to dissipate too much). Turn off the heat and, add the herbs and lemon, and toss them in just to mix in.
Serve with some grilled flatbread and a salad and there's dinner!
I work in databases by day, but creativity is my outlet. Food - imagining it, making it, sharing it. And art, I come from a family of artists and have been collaging in my garage studio. You can see my work on Etsy in my shop AbbiesGarage https://www.etsy.com/shop/AbbiesGarage?ref=search_shop_redirect