Lately, life’s been busy. So I’ve been reaching into my stack of homemade meals in the freezer or into the pantry for ingredients for a quick pasta. We all have those days, weeks, even months, when you don’t have the time for a big grocery store trip, or you want to pinch a few extra pennies at the end of the month.
These chickpeas are beyond addictive. Jarrett and I first had them at AS220 in Providence, a nonprofit restaurant/bar/music venue/art galley/hipster kind of place. One of the book designers at work recommended it after I asked her for a place with cheap, but high quality and innovative, food and drinks and a fun vibe (i.e. The Perfect Restaurant).
Jarrett and I walked in and immediately Did. Not. Fit. In. It was like a bad sitcom where there’s a loud record scratch, everyone stops talking, and turns to look at the intruders. Jarrett was in a dorky plaid flannel shirt and his trademark Winchester hat, and I was wearing a dress, heels, and pearls. We were the only un-inked, un-pierced, un-down-with-that squares on the premises.
We kind of scuttled over to a table and tried to look like we were being ironically nerdy as some sort of social statement. I try this move a lot. It never works.
So we decided to fix it by ordering EVERYTHING.
We ordered an outstanding pulled pork pasta, a butternut squash soup, an intensely cheesy and massive bowl of mac and cheese, a side dish of roasted Brussels sprouts, and these chickpeas.
You know these chickpeas are what’s up when I say they were better than mac and cheese. The mac and cheese was darn good, but I kept going back to these chickpeas and having my mind blown with each bite. They are ultra crispy, have amazing garlic flavor, and just take on such a rich, hearty crunch that you won’t even recognize them as chickpeas.