(Serves 2-4, depending on appetite and how many other snacks you serve)
1 cup freshly cooked or frozen garbanzo beans, a.k.a. chickpeas (a drained can will do)
2 tsp. mild-flavored olive oil
2 tsp. Whole Spice Chaat Masala blend
In a nonstick pan over medium heat, toss the beans for a few minutes until they are hot and starting to develop small brown marks.
Turn off the heat and add the olive oil.
Toss for one minute, add the chaat masala blend, toss for 30 seconds more and serve.
Don’t forget the beer! (Or wine, of course.)
Note: You can also add chaat masala while toasting nuts — almonds in particular — or roasting potatoes and other vegetables.Continue reading
1/3 cup vegetable oil
1 medium size onion, chopped
1 tbsp fresh ginger, finely chopped
4 large garlic cloves, minced
2 tbsp Ethiopian berbere spice blend
5 Roma tomatoes, chopped
1 1/2 cups Red lentils, dry
2 1/2 cups water
1 tsp sea salt
Cooks note: The traditional Ethiopian berbere spice blend is formed into a paste by mixing it with oil; it is not a must but this process can add more concentrated flavor to the dish. Continue reading
2 pita breads
2 Tbs. water
3 Tbs. olive oil
1/4 tsp. salt
1 Tbs. Whole Spice Za’atar Spice Blend
For the pita chips with Za’atar Blend:
Preheat oven to 350.Continue reading
Slice the pita into bite-sized squares and place them in a small salad bowl Drizzle with water and 3 Tbs. olive oil; season with 1/4 tsp. salt and 1 Tbs. Za’atar Blend.
With your hand, gently mix to make sure all pita bites are coated with spices.
Place on a baking sheet and bake for 20 minutes or until golden brown.
Set aside to cool.