garam masala « (y)our food choices™

Crunchy, roasted chickpeas make for tasty, arguably healthy, and relatively quick bar bites. With cooler weather just around the corner, it’s time to crank up the oven. To heat up the palate, warm spices like cumin, black pepper, and cayenne give roasted chickpeas a punch of flavor and a heat that brings pink to our cheeks (the cocktails help, too). If you want something with a little more complexity, season the roasted beans with garam masala or a spicy curry powder blend. Whatever you do, make sure their completely dry and dark brown. They should shatter when you bite them.

With nothing more than an inexpensive can of chickpeas (garbanzos), some olive oil and a little salt (all pantry staples), you can have this hearty snack prepped and toasting in 10 minutes. The oven does the rest of the work while you prep other dishes. Be sure to drain and pat the chickpeas dry between paper towels before tossing with oil and seasoning. The goal is to dehydrate them as much as possible as quickly as possible without burning them. Extra water slows that down.

Roasted chickpeas are a perfect snack whatever the libation. They’re equally at home with a glass of bubbly and a pint of beer. Their spices get an amplification boost from stiffer drinks like our favorite gin martini or a great rye Manhattan. In the highly unlikely event you have leftovers, they make great croutons on salad. Whatever the occasion, roasted chickpeas are a guaranteed crowd pleaser!

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Roasted Chickpeas

1 can chickpeas
1-2 tablespoons olive oil
1 tablespoon garam masala (or other dried herbs of choice)
kosher salt and pepper

Preheat oven to 425 degrees.

Drain the can of chickpeas (discarded or save water for another use)and pat down the peas with a kitchen towel or paper towels until the peas are as dry as possible. Place the peas on a sheet pan lined with parchment paper. Drizzle olive oil over them and toss until coated. Put the sheet pan in the oven.

After 8 minutes remove the peas from the oven and place them into a medium sized bowl. Add the garam masala, kosher salt, and pepper, toss until coated. Put the peas back on the sheet pan and return to the oven for another 5-8 minutes or until dark and crispy.

Let cool for about 10 minutes before eating.

Peaches are ripe and at their peak in July and August. Found just about everywhere at this time of year, the heady perfume of locally ripened warm weather stone fruit is intoxicating. Sweet, tree ripe peaches are perfect on their own. “Enriched” with sugar, spice and butter, they’re sublime.

This garam masala scented crisp is sweet, crunchy and complex. Flavors of cinnamon, clove, cardamom, nutmeg, cumin, and black pepper, pair beautifully with the floral, honeyed flavors of ripe peaches. The crispy topping has a terrific bite and adds texture to the soft stewed fruit. Add a dollop of whipped cream or a scoop of Three Twins dad’s cardamom ice cream for an easy, laid-back summer dessert.

We’re in the peak of Summer’s hot weather, and now’s the time to get those peach crisps and cobblers into the oven, or grill, before the best of them disappear from the market. That is, if you can stand the heat!

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Garam Masala Peach Crisp
Adapted from: epicurious

Ingredients

Filling:
1 1/2 cups pecans
3 pounds peaches (about 8 medium)
2 tablespoons unsalted butter, room temperature
1/3 cup (packed) light brown sugar
1/4 cup granulated sugar
1 tablespoon all purpose flour
1 teaspoon garam masala
1/2 teaspoon kosher salt
3 tablespoons fresh lemon juice

Topping:
1/2 cup all-purpose flour
1/2 cup rye flour
1/2 cup (packed) light brown sugar
1/2 teaspoon garam masala
1/2 teaspoon kosher salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces

Ice Cream, for serving

Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color, 8–10 minutes. Let cool, then coarsely chop. Set aside.

To peel the peaches. Prepare an icebath in a medium bowl. Fill a medium sauce pan half way with water and bring to a boil, then reduce to a simmer. Score the bottom of each peach with an x. Drop a couple of peaches in the water for about 30 seconds. Scoop out with a spoon and immediately place into ice bath. When the peaches are cool enough to handle peel with a knife or fingers. Repeat with the remaining peaches. Once all the peaches are peeled, slice in half and remove the pits. Cut each peach half into thirds, and then half or thirds again. About 1/2″ pieces.

Smear bottom and sides of a 10″ round baking dish with butter. Toss pecans, brown sugar, granulated sugar, garam masala, flour, and salt in a large bowl. Add the peaches and lemon juice, toss some more until incorporated. Transfer to baking dish. Set aside.

To make the topping, whisk flours, brown sugar, garam masala, and salt in a medium bowl. Rub in butter with your fingers until no clumps form and no dry spots remain, like coarse sand.

Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 25–35 minutes. Serve with a scoop of vanilla ice cream or to increase the spice add a scoop of Three Twins dad’s cardamom ice cream.

Do Ahead:
Crisp can be made 1 day ahead. Store lightly covered at room temperature.