I may have inadvertently started a trend. I was doing a radio interview the other day about Modern Mezze ahead of my participation in the Emirates Literary Festival and as I was flicking through my book, I remembered that I had included roasting chickpeas as a way to supplement a home-prepared mezze and I wondered if the roasted chickpeas that I have been seeing on menus in the last couple of years or more did not have their inspiration in the photo and quick recipe below. It sounds presumptuous I know and I am sure there are people who wrote about roasting chickpeas before I did — must check in Rayess’ book, also Ibrahim Mouzannar‘s. Also it may well be that the trend for roasted chickpeas came from somewhere else because they are a heatlhy snack and chefs are more and more concerned about offering healthier choices.

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