Arbis: the ultimate chickpea snack
Arbes is so simple to make, and so tasty, that after you know the recipe you might find yourself eating it all the time. It also has an interesting story.
Arbes (or “arbis”) is a traditional dish, originally eaten by jews on the “Shalom Zachar” feast (usually pronounced “Shulem Zucher”). When a child is born, the family hosts a ceremonial meal, where it is customary to serve the arbes.
Arbes is basically a snack – cooked chick peas with salt and pepper. Very simple, very easy to make, and unbelievably tasty.
Ironically, “Arbes” is actually the Yiddish word for “peas”, not chickpeas. And besides the “Ashkenazic” Jews (European) who gave it the Yiddish name, it is also eaten by Sephardic Jews (from North Africa and Arab countries) such as Iraqi Jews who call it “Lablabi” and add cumin to it.
This is how you make it (about 5-10 servings):
1. Soak 2 cups of chickpeas over a night.
2. Drain and wash carefully, then cook for about an half an hour.
3. Add some baking soda and cook for another 1/2-1 hour, until soft (the chick peas should be soft enough for you to squash between two fingers, but not too soft).
4. Add lots of salt and freshly grained pepper.
5. Eat.
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In step 2, when you say cook for a half and hour, do you mean in water? Do they boil, or just simmer? I am excited to use a bag of dried beans I have in my cupboards.
Yes – cook in water, and just simmer. Actually, it is even better to cook it over medium fire for longer. Good luck!
It’s pronounced almost as it’s spelled- shalom zachor.
[...] Arbis – An addictive snack made of cooked, spicy chickpeas traditionally served at celebration dinners following the birth of a son. [...]
When I was young, my Aunt Sarah (from Eastern Europe) used to make a snack of boiled chickpeas and fava beans she called, I believe, arbis and bab. My father would sit happily in front of the TV eating that like others eat potato chips. Is anyone familiar with that combination? No one in my family recalls that – just making sure I am not misremembering.
The Indian and Mexican versions of the roasted chickpeas are much better and have more spice…and don’t contain as much salt.
what’s with cooking with soda. What does it do?