Crispy Chickpeas

Pairs with Smith & Hook Reserve Cabernet Sauvignon

Serves 6-8

• 1 beef brisket, about 2-3 lbs (Leave at room temperature for 30 minutes before cooking. If you have time to plan ahead, salt brisket the day before you cook it. It helps break down the collagen and tenderize the meat.)
• 1/4 cup bourbon
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 onion, sliced
• 6 garlic cloves, crushed
• 1 caup water

Prepare chickpeas. If using canned, rinse and dry them well with a towel. If you’re using dried, soak and cook with a little salt until done. Drain and let cool completely. Remove the skins that come off and discard, then transfer to a parchment lined baking sheet and let dry for 30 minutes to an hour.

Heat oven to 400 degrees. Transfer chickpeas to oven and roast for 15 minutes. Remove from oven and toss with 1 tablespoon olive oil and 1 tablespoon seasoning. Place back in the oven and continue roasting until crispy, about 20-25 more minutes. When crispy to your liking remove from the oven, transfer to a bowl and toss with remaining 1 tablespoon olive oil and 1 tablespoon za’atar. Taste and adjust to your liking.

BBQ Sauce

• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tablespoons maple syrup
• 1 tablespoon molasses
• 2 tablespoons bourbon
• 1 teaspoon paprika

Place all ingredients in a spice grinder and pulse 2-3 times. Store in a jar until ready to use.