Almost 3 1/2 years ago, my neighbor sent me a link to one of our favorite Passover treats.  This was my first look at a real food blog – not just a blog, but exactly what I had been thinking about doing.  I was impressed – but at the same time – I was motivated.  I knew I could do this myself – and after months of getting serious – I did it.  And that started First Look, Then Cook.  It has been a really fun ride – and don’t worry, it is not over yet.

I have written about my friend’s Cookbook Store before – Book Larder.  It is such a magical place – I could spend months in there pouring over the books.  She has some amazing events – but sometimes life gets a little too hectic and I miss a really important one.  That is exactly what happened this week.  Smitten Kitchen was coming to promote her new cookbook, and it completely flew by me.  Luckily for me, Lara needed some help – it was going to be the biggest cookbook event she has ever held at the store.  Boy was she right – the line to sign cookbooks circled around the block – Deb has quite a fan base, and it was so much fun to be a part of it all.  I was so impressed with Lara’s organization of the event though – people even thanked her afterwards and told her what a great experience it was – for people who waited in line for over an hour, that is quite a compliment.  It’s amazing what some cookies and coffee can do – and it didn’t hurt that the rain stayed away.  Deb was great last night – she signed every last book, after connecting with each and every person in line.  It was an excellent evening.

Deb explained last night that she enjoys making food that everyone can make, and with her tiny NYC kitchen, she has to control the number of bowls she uses.  This is a perfectly simple recipe, that anyone can make – and it is perfect for fall.  This recipe (which I adapted below) was published in Cooking Light – in their crunchy article.  That is exactly why I love these – I could eat these over potato chips any day of the week.  So here’s to simplicity – oh, and organization.  The combination of the two, made for a very good week.

Ingredients

• 2  (15 1/2-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
• 2 tablespoons canola oil
• 1 teaspoon tandoori spice
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon onion powder
• 1  garlic clove, minced

Preheat oven to 300°.

Wrap chickpeas in a towel; lightly roll to loosen skins. Discard skins. Combine chickpeas and remaining ingredients. Arrange on a baking sheet. Bake at 300° for 1 hour and 40 minutes, stirring every 20 minutes.

For a printer-friendly version of this recipe, please click here:  Crunchy Tandoori Chickpeas