AFGHAN SPICY CHICKPEA SNACK:FAUX SEMIAN

by Humaira

Semian is a spicy fried noodle, traditionally made from a paste of chickpea flour, spices, salt and orange food coloring. Afghans serve this savory snack to guests at weddings or special parties. I love semian but I'm not a fan of food coloring or frying

Recently I discovered a healthy, delicious alternative to the traditional semian with the same crunch and spicy zing of the real stuff. I'm calling my concoction faux-semian.

Before Tobasco

Trader Joe's Crunchy Curls snack, faux-semian's main ingredient, is made with chickpeas, lentils and potatoes, It has a light simple taste that appeals to my daughter Sofia but lacks the seasoning I expect for a satisfying snack.

After Tobasco

In my effort to add flavor to the curls, I experimented with yogurt dip, lemon juice, and various hot sauces. It came as a surprise to discover that  a dash of Tabasco sauce transforms the Crunchy Curls into the spicy, flavorful snack of my childhood, semian . The main difference being that the Crunchy Curls are much thicker than the traditional semian.

I was hesitant about sharing my finding fearing backlash from foodies who turn up their noses to recipes that come from a bag. But, my UFF (uber-foodie friend), Katie, gave  her stamp of approval once I explained my joy with making a traditional Afghan snack from two American ingredients.  

I apologize to readers who don't have a Trader Jose's store nearby, perhaps it's time to move. You can add this snack to your super bowl party menu or serve as an appetizers at a casual dinner party.

Afghan Spicy, Crunchy, Chickpea Snack

Faux-Semian

Heat oven to 350 degrees

Bag of Trader Jose's Crunchy Curls

1 tablespoon tabasco sauce, adjust heat to your taste.

Empty the Crunchy Curls in a large mixing bowl. The mixing of the Tabasco sauce is a two person job. One person drizzles the Tabasco and the other tosses the Curls quickly so the sauce is evenly distributed. Pour contents of the bowl onto a cookie sheet, bake for 10 minutes. Let it cool and serve.

AFGHAN NACHOS: CHICKPEAS, CREAMY GREEK YOGURT AND PITA CHIPS

By Humaira

We’ve been deep in a kitchen remodel for the past five months, which is why I have not posted new recipes. My makeshift kitchen consists of a single burner hot plate, a slow cooker, a microwave and a toaster oven. Our meals have been simple.

Diced cilantro

Today’s recipe was inspired by Taste of Beirut’s fatteh recipe, an ancient dish still quite popular in Lebanon. This layered dish with pita chips as the base, topped with aromatic chickpeas and creamy yogurt sauce reminded me of nachos—also a hearty snack, an appetizer or a meal, if paired with a salad.

I served this dish in a communal platter, like nachos. After devouring the whole dish, my kids suggested serving the chickpeas with the yogurt sauce as a dip and the pita chips on the side—a less messy option. However you choose to serve this appetizer, I guarantee it will be a crowd pleaser.

Afghan Nachos

Chickpeas, Creamy Greek Yogurt and Crispy Pita chips

 

2 tablespoons olive oil

1 cup diced green onions

One 15 ounce can chickpeas, drained and rinsed

1 teaspoon cumin

1 teaspoon paprika

¼ cup finely chopped cilantro

1 cup whole Greek yogurt

1 teaspoon sea salt

3 cloves diced garlic

8 ounce bag of pita chips

In a sauté pan over high heat add the olive oil, heat. Add green onions, sauté for two minutes or until translucent. Add chickpeas, cumin, and paprika to the pan. Stir frequently so the onions don’t stick to the pan. Once the aroma of cumin fills the kitchen and the chickpeas are warmed through, around five minutes, take the pan off the burner. In a small bowl mix yogurt, salt and garlic.

Arrange the pita chips in beautiful serving platter or bowl—top with the chickpeas and the creamy yogurt sauce.

Serves 6

Greek yogurt with roasted garlic