My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, May 24, 2010

Tapas Plate With Marinated Chickpeas

Tapas is the name of a wide variety of appetizers or snacks in Spanish cuisine. They may be cold, such as mixed olives and cheese or warm, such as chopitos, which are battered fried baby squid. There are tapas restaurants all over the world now. To me it just means little bits of a lot of different finger foods until you have had a meal. "Eat when you drink, and drink when you eat", is the philosophy.

When the temperature hits the "it's too hot to cook" mark on your thermometer this is the perfect weeknight meal. With the addition of a Caponata it becomes a party.

Did I forget to mention, hands on time, total time, 15 minutes, and no cooking. Lets see Rachael beat that!

Look at this and not one speck of butter or bacon grease.

Tapas Plate With Marinated Chickpeas
serves 4
print recipe

1-15 ounce can chickpeas, rinsed
1/2 raisins
1/4 cup chopped roasted red peppers
1/4 cup chopped fresh flat-leaf parsley
2 scallions, sliced
3 tablespoons olive oil
Kosher salt and black pepper
1/2 pound Manchego cheese, sliced
1/4 pound thinly sliced Serrano ham or prosciutto
1/2 cup mixed olives
1/2 small loaf country bread

In a medium bowl, combine the chickpeas, raisins, roasted peppers, parsley, scallions, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Serve with the cheese, ham, olives, and bread.


  1. I am so going to try this!!

    How do you think it would taste with fresh peppers and maybe a tough of olive oil?

  2. I don't think you can do anything wrong to this. Adjust to what you like.


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