Last month when I was back home in Ohio for a visit, I was able to catch up with family I haven’t seen in too long. I chat them up about the latest happenings in my life, much of which circled around my new cookbook and the tour I was on in Northeast Ohio at the time. During my visit, I brought my aunt and uncle a couple of bags of Saffron Road products for them to try since they have a new Whole Foods Market in the area and the local Heinen’s is a great source of healthy foods, too, and I knew if they liked the snacks they’d easily be able to find them nearby.
My uncle is of Armenian descent and grew up in Iran so he is familiar with crunchy chickpeas as snack. He was so excited to see the Saffron Road Bombay Spice Crunchy Chickpea Snack Mix that he began telling me all about how back in Iran they would add dried fruits to the spicy chickpeas- so he was going to do that the same evening so he could enjoy something so similar to his own childhood. I thought that was awesome and of course naturally began to dig into the history of this type of snack in the Far East and sure enough found some ideas that inspired me to try it at home.
Here’s what I came up with, but you can really add any type of dried fruits you like. For example, I didn’t add dried prunes, dates or cranberries, but you could do that. Any type of nuts would be great, too. I just love the crunchy texture of the nuts and chickpeas, the spiciness of the Bombay Chickpeas, and the sweetness of the dried fruits I used (raisins and apricots). Do it your way, that will always be good!
Get your Saffron Road Bombay Spice Crunchy Chickpeas at select grocers and online at Amazon.com.
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