CrankyCakes

We’re off to our first holiday party tonight and I wanted to bring something that was delicious and vegetarian and nut-free.  And interesting.  And special without being ridiculously expensive.  And do I hear healthy?  Yes, I think I do.  And it doesn’t have to be kid-friendly because the boys are staying home with a sitter (don’t feel too bad – their day started with a pancake breakfast with Santa and continue with getting a tree and then making cookies).

Rummaging through the cupboards yielded some saffron and a couple bags of dried chick peas and a couple of onions.  So I picked up some pumpkin seeds and currants and got to work.

Please do allow yourself hours upon hours to make this.  It’s nearly all hands-off time, but do account for it in your planning and just use the time to scrape the dust off the menorah, or explain again why your children can’t open their presents today, or ponder whether a hearty “Happy Holidays Friends!” on your Facebook page is an adequate holiday card.

Saffron Chick Pea Snack Mix with Chile Pepitas and Currants
Serves 6 (probably)

Cook:

• 1 bag dried chick peas (really – just go ahead and use the dried ones, which are cheaper, healthier, and easy enough to get ready to use)

Boil for two minutes, then cook in a covered heavy duty pot over low heat until soft, about 2 hours, depending on how fresh they are.  (It’s also easy to do in a crockpot on low overnight if you’ve got one … which I allegedly do but can’t find the insert for.  If it’s at your house please tell me.)

Drain well, then lightly blot with a kitchen towel.  Set aside.

Preheat oven to 500.

Slice thickly:

• 2 red or yellow onions

Toss with olive oil, sprinkle with kosher salt, then spread on a baking sheet.  Place in preheated oven for about 20 minutes, turning a couple of times.  You want these to get crispy, but not completely charred, so keep an eye.  When done, remove, cool, crumble into large-ish pieces and set aside.

When the chickpeas are nearly cooked, mix together well in a small bowl:

• 2 T. olive oil
• 1 t. vanilla extract
• 1/2 t. kosher salt
• 1 generous pinch saffron

Use your fingers or the back of a spoon to crush the saffron threads, and continue crushing and stirring until the oil turns bright yellow.  Mix into  the chick peas and combine well until they’re a uniform color.  Spread onto a lightly oiled baking sheet, and put into the oven.  Bake until browned and crunchy, which will take at least 2 hours.   When they’re done (don’t hurry them), take them out, and set aside.

While the chick peas are cooking, combine:

• 1 c. pumpkin seeds
• 1/2 t. kosher salt
• 1/2 – 1 t. cayenne or chipotle powder (make ‘em nice and hot)
• 1 T. olive oil

Spread on small baking tray.  I toasted mine in the toaster oven on the 2nd highest setting.   Or you could put them in the oven you’re already heating for 10 minutes or so, until they’re nice and browned.  Set aside.

Turn oven down to 200.  Combine pepitas and chickpeas with:

• 1 c.  dried currants
• 2 t. olive oil
• 1/2 t. kosher salt
• 1/2 t. dried powdered orange peel or lemon peel
• dash – 1/2 t. chipotle or cayenne powder (optional)
• reserved onions

Spread on a baking sheet and bake for 20 minutes.  Voila!   Yummy, interesting, vegan, gluten free, low-carb, spicy and a little sweet.  Enjoy.