Les Apperatifs: amuse your mouth with garbanzo beans

 

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

 

 

[More recipes here.]

 

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