My dream life is one in which friends wander by for cocktail hour on the regular, or at least to be one of those people who just has a cocktail hour as part of their regular life. It sounds very adult to me to just assume 5 o’clock means its time for a nice stiff drink while someone is preparing me dinner. Basically I guess I want to be a man in the 50s (except not really at all). But regardless of all that, it never hurts to be prepared with a really excellent cocktail hour snack.
These are perfectly salty and spicy and incredibly easy to throw together. They are far and away better than the greasy peanuts you get at a bar and exceedingly fancier than any chips and dip you could set out for guests. With these, even just for a moment, you can pretend you are classy and your life is together enough to have a couple friends over for a 5 o’clock drink and a light snack.
Will these go excellently with a vodka tonic or a beer? Absolutely. But they will also be amazing with a French Chardonnay. Now I say French not because you can’t find a good Chardonnay in America but because the French style tends to be more reserved. You want to pick a wine that spends a little bit of time on oak because that is what is going to pair so beautifully with the Garam Masala and the cinnamon. But you don’t want a Chardonnay that is massive and so overly buttery it starts tasting like movie theater popcorn. Which is unfortunately the reputation that a lot of California chardonnays have. You also want to pick a chardonnay that maintains some of the grapes natural acidity, which is typically easier to find in cooler climate France.
- 1 15 ounce can chickpeas (garbonzo beans)
- 2 tablespoons olive oil
- ½ tsp Garam Masala (Indian spice mixture)
- ¼ cumin
- ⅛ tsp cinnamon
- ½ tsp chili powder
- ¼ tsp chipotle pepper powder
- Preheat oven to 350°F
- Drain chickpeas of their liquids.
- While those are draining whisk together the olive oil with all the spices. Add in the drained chickpeas and stir so that they are all evenly coated.
- Pour the mixture onto a baking sheet covered in parchment paper and bake for 30 minutes, turning and mixing half way through, until they are golden brown and fragrant.
- These can be stored in an air tight container for 2 days but I recommend warming them up in the oven or toaster oven before eating again if you still have some left on the second day.