Nobody says hors d’oeuvres anymore! It’s amuse-bûche, or amuse-geule if you’re feeling a bit impolite. It’s not exactly rude, but I wouldn’t say “stuff your gob” to my grandmother.
Because we’re above all that, and because we enjoy drinks among friends, we wouldn’t pour alcohol into our empty stomachs. A good host will serve munchies, and a great host will make his own…
Pois chis à l’huile (Marinated chickpeas)
Combine for at least 2 hours before serving:
300 g cooked chickpeas (garbanzos)—you can use canned, drained
2 T minced fresh parsley or 1 T dried
1 crushed clove garlic
1 finely-chopped small tomato
2 T wine vinegar or lemon juice
2 T olive oil
S & P
or another way…
Pois chis de Tunis (Tunisian chickpeas)
Combine for at least 2 hours before serving:
2 T minced fresh parsley or 1 T dried
2 T olive oil
1 T harissa (red pepper paste)
2 t ground cumin
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