Challenge Accepted: Saint Joseph's Pants Cavazoon (Sweet Chickpea Calzone) & Happy St. Joseph's Day!
Today's entry for my "Challenge Accepted" make-it-vegan series comes from a very special source: mia famiglia. My mom requested that I try to recreate the sweet chickpea cookies that my great-grandmother used to make for her, called "St. Joseph's Pants". A calzone-type cookie (called a 'cavazoon' in Sicily, where this is popular), the Pants are sweet doughy folds containing vanilla and honey-laden chickpea puree. They are traditionally served on St. Joseph's Day (celebrating the spouse of Mary), which this year is March 19. The Eye-tals in my family reminisce fondly about these cookies and I just had to figure out more about them.
I don't even know guys. This might be the best thing ever. A random and fortuitous amalgam of happenings brought forth this little miracle unto our lives. Such happenings include: Purim being this weekend; my having recently acquired rosewater; my dislike of Halloween; my pint of poppy seeds, intended for my hamantaschen filling, having gone rancid. So lucky! Such fortuitous.
I've had a new obsession lately, thanks to my commute. While I wait for my train to work, I am tempted day in and day out by these little bags of crispy chickpea snacks sold in my train station. Although sometimes they nearly break my teeth, I love them. Little chickpeas are somehow addictive, incredibly tasty, and pretty healthy, considering they are mostly just chickpeas! My habit is getting expensive though, so I decided to try making my own. Success! With little effort, I made 4 delicious kinds of crispy chickpeas today, and I am probably going to make more and more every day until I get sick of them or until all the stores run out of chickpeas. Let's see what happens first! I really hope it's not the latter. Or, really, the former.
The Spark of Creation
I love to cook. Love it! 9 times out of 10 I'd rather cook my own meal than have someone else (especially a stranger! Stranger danger!) make it for me. However, I am not a chef, so my recipes usually are haphazard slapdash ragamuffin mixtures of ingredients. Proceed with caution.