Reflections of Spain & Spice-Roasted Chickpeas

My curiosity and eventual love for Spanish culture and cuisine began relatively early in life, as I studied the Spanish language under the brilliant and creative tutelage of my high school Spanish teacher, Senora 'S.'.  A few years beyond, then in the final stride of my undergraduate studies, and more engrossed in the language and culture than ever, I decided that I wanted to complete the studies for my Spanish minor in the "motherland" herself, Spain.  

My arrival in Spain for a summer of study and exploration was the authentic immersion into the culture, people and food that I had long desired.  Starting south in Andalusia and landing close to center in Madrid (where I lived and studied throughout my time there), I also relished the frequent day trips and unveiling of such gems as Sevilla, Avila, Granada and Salamanca.  

Equally as thrilling were the cultural dalliances gained from everything from riding the crowded metro; to afternoon siestas; to attending a bullfight; to touring museums (who can forget the Prado?!), gorgeous churches, cathedrals and Spanish architecture; to watching Spanish movies; to shopping for Majorca pearls for my mom; to idyllic beaches and boat rides, and so much more.  I shared my days and nights with a wonderful cast of fellow students-turned-friends, and learned immensely from Senor 'M.', a true Spanish gentleman and professor, who led our charge.

And then there was the food.  It was then and there that I discovered authentic delicacies such as Paella and tapas and extra virgin olive oil and red wine vinegar dressed salads and espresso (to my late-night studying chagrin) and all the potatoes and pork that I care to remember--a byproduct of the study abroad life at its finest, no doubt.  

Several years ago, I happened upon a cookbook that took me back to my beautiful memories of that earlier time and reintroduced me to the flavors of the Spanish kitchen.  As I explored the pages, I discovered what has become one of my favorite quick and easy bites--the Spanish tapa known as roasted chickpeas (Garbanzos Tostados).  In the book, author Elisabeth Luard shares how these are sold hot from the roasting pan in the villages of Andalusia and are known as the "poor man's salted almond".  

I began roasting my own and love adding spice and seasoning blends to round out a flavorful, scrumptious bite--perfect for snacking, as a tapa, atop salads, or any way you like them.  I like to roast them at a higher heat for a shorter interval than the author's recipe, but the result is ultimately the same: crispy, nutty, delectable nibbles.  

And when I'm back in Andalusia next, I'll be on the lookout for those roasting pans.

Happy Eating!

Spice-Roasted Chickpeas

printable recipe  

Ingredients:
1 can of chickpeas, rinsed, drained and patted dry
Olive oil
Kosher Salt
Freshly ground black pepper
Cajun seasoning blend (or other preferred spice seasoning blend)

Method:
Preheat oven to 400 F.
Pour chickpeas onto a baking sheet.  Drizzle with the olive oil and season with salt, pepper and seasoning blend, to taste. (Cook's Tip: If using a pre-blended spice mix, go sparingly on the salt.  Many blends contain sufficient salt.)  Toss together to mix and coat the beans.  

Roast for 20 to 25 minutes, or until crispy and golden.  Dust with a light sprinkling of the spice blend to finish.  Serve and enjoy!


    

Spiced Chickpea and Tomato Soup

Spiced Chickpea and Tomato Soup

I don't think you can ever have enough simple, yet satisfying, recipes in your repertoire.  And when they come wrapped as a bright, flavor-full (and figure-friendly) soup, it's a definite win-win. 

Such is the case with this Spiced Chickpea and Tomato Soup recipe.  I've made it before and for all the reasons I shared above, I was keen to make it again.  The chickpea base gives body to the pureed soup, and the tomato and roasted peppers (yes, there are roasted red peppers!) contribute slightly tart and bright flavors, while lending to the silky texture and gorgeous color that result.  

However, I think what most delights me is the spice kick that elevates this dish.  It stems from a savory blend of minced garlic, red pepper flakes, salt and ground coriander mixed together to form a paste (see my mortar and pestle action below) and serves as the potent seasoning base for this effortless, yet scrumptious bite.

Garlic-Chile-Coriander Paste in the making

I like to finish by garnishing it with a dollop of Greek yogurt, for a beautiful color (and cooling) contrast, and fresh basil, for a sweet note.  And that's the best note of all in the world of splendid eats.

Happy Eating!

Spiced Chickpea and Tomato Soup

Ingredients: 
3 garlic cloves, minced
1/2 teaspoon red-pepper flakes
1 teaspoon ground coriander
1 teaspoon coarse salt
2 tablespoons extra-virgin olive oil
1 can (15 ounces) chickpeas, drained and rinsed
1 1/2 cups crushed canned tomatoes, with juice
1/2 cup drained jarred roasted red peppers, rinsed
3 1/2 cups low-sodium chicken stock 
Greek yogurt, for serving
Fresh basil, for garnish

Method: 

Using a mortar and pestle, or the back of a spoon, crush garlic, chiles, coriander, and salt to form a paste.

Heat oil in a saucepan over medium-high heat. Add garlic mixture, and cook until just softened, about 3 minutes.

Stir in chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 15 minutes. Let cool slightly. 

Puree soup with an immersion blender or, working in batches, in a standard blender.  Top each serving with a dollop of Greek yogurt and fresh basil.  Enjoy!

Recipe adapted from Martha Stewart