Adapted from an Eating Well recipe
I am making a Spanish tapas dinner for this Sunday. Knowing my family as I do, I knew that I needed one or two hors d’oeuvre tapas—that I could make well ahead—to keep them in check while I finished the other tapas. While some tapas have a fairly set ingredients list—like Tortilla Española—others allow for more creativity. Roasting chickpeas into crunchy “nuts” lends themselves to creative variations.
Garbanzos Picantes Asados
Roasted Spicy Chickpeas
Adapted from a recipe posted by: jrt
Is one of those catch all names for a legume stew. It can be made with chickpeas, fava beans, green peas, yellow lentils, red lentils or any combination of these. You roast and grind the legumes into flour. If you buy it (like I did) it comes as either plain (shiro alecha) or pre-spiced with Berbere (mit’in shiro). When you add it to the other ingredients it cooks quickly into a thick stew.
Karl’s Shiro Wat
Ethiopian Legume Stew
(at 11 and 5)