Giving Crunch from page 82
Roasted Masala Chickpeas Makes about 2 cups (500ml)
Rice Crispy Furikake Makes about 2 cups (500ml)
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See Ya Later Ranch Riesling $18.99 BC VQA 579045
1 × 19 oz (540 ml) can chickpeas, rinsed and drained 4 tsp (20 ml) garam masala, tandoori masala or madras curry powder 1 tbsp (15 ml) vegetable oil ¾ tsp (4 ml) salt 1 tbsp (15 ml) chickpea flour 1 tsp (5 ml) rice flour oil cooking spray, as needed 1. Preheat oven to 350 F (175 C) and set rack to middle position. Line a baking sheet with parchment. 2. For extra crispness, peel chickpeas by rubbing them gently between your hands and discarding skins. Transfer chickpeas to a medium bowl. Add garam masala, oil and salt, then toss. Sprinkle in chickpea and rice flours and toss again until evenly coated. 3. Spread chickpeas in a single layer on prepared baking sheet. Spray lightly with oil cooking spray and transfer to oven. Bake for 45 minutes to 1 hour, spraying chickpeas with more cooking spray and shaking gently every 10 to 15 minutes, until crisp and deep golden. 4. Cool completely, then transfer to an airtight container. Store at room temperature for up to 2 weeks. Add a food- grade silica package to keep crunchy for even longer. 5. Sprinkle over salad, hummus or cucumber raita with pita chips.
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Aveleda Casal Garcia Vinho Verde $14.99 Portugal 400531
½ cup (125 ml) wasabi peas 2 sheets (7½ × 8¼-in/19 × 21 cm) toasted nori, crumbled into small pieces ¼ cup (60 ml) loosely packed bonito flakes (optional)
¼ cup (60 ml) raw sesame seeds 1½ cups (375 ml) crispy rice cereal
2 tsp (10 ml) granulated sugar ½ tsp (2.5 ml) flaked sea salt ⅛ tsp (a pinch) Japanese chili powder or cayenne pepper (optional) 1. In a food processor, pulse wasabi peas until coarsely ground. Add nori and bonito flakes (if using) and pulse again until broken into small pieces but still distinct. Set aside. 2. In a frying pan over medium heat, toast sesame seeds for about 5 minutes, stirring often, until golden. Stir in rice cereal, sugar, salt and chili powder (if using) and cook for 1 minute. Add nori-bonito mixture and cook for 30 seconds more. Remove from heat and let cool. 3. Transfer to an airtight container and store at room temperature for up to 2 weeks. Add a food‑grade silica package to extend crunch for up to 1 month. 4. Sprinkle over rice, avocado toast, popcorn or a cream cheese bagel.
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