Cara Cara Margarita & Rick’s Chickpeas


I got home from work and I did this:


I just threw together stuff I had in my kitchen and bar.

And it was delicious.

Cara Cara Margarita

  • 1 and 1/2 jiggers tequila
  • 1/2 jigger triple sec
  • 1/2 tsp lime juice
  • 2 jiggers fresh-squeezed Cara Cara juice.

In a shaker with ice, combine all ingredients. Shake shake shake shake. Strain into salt-rimmed margarita glass filled with crushed ice.

Why Cara Cara? Because that’s what I had on hand. They are lovely little oranges.

I decided to make a little snicky snack to go with it. These are Rick’s Chickpeas because that’s where I learned how to make them–Rick’s house.

Rick’s Chickpeas

  • 1 can chickpeas
  • vegetable or olive oil cooking spray
  • cumin
  • kosher salt
  • garlic powder
  • chili powder

Drain and rinse chickpeas and pat dry. Put in a bowl. Spray with cooking spray. Toss with desired ratio of salt and spices. Put on foil or on broiler pan, whatever. Broil for 5 minutes. Stir. Broil for 5 minutes more or until desired crispy/burnt.

I love, love, love, love, love these. And they are perfect for any occasion. This version has decidedly a little bit of Mexican flair, but they can go any which way–garlic, basil and oregano for Italian, curry or garam masala for Indian, etc. etc.

Man, I wish I had another can of chickpeas. But I have enough for at least half another margarita.




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3 Responses to Cara Cara Margarita & Rick’s Chickpeas

  1. Conor Bofin says:

    I love how you decide to have another margarita. I’ll bet you have loads of chickpeas in the cupboard. Great, simple recipe BTW.

  2. Hmmm…maybe those chickpeas we “cooked” 20 years ago wouldn’t have been so bad if they’d come from a can…and we’d known what we were doing. Crock-Pots weren’t made for chickpea cooking. (Stupid high schoolers…watch ONE cooking show, suddenly we’re experts…)

    Sounds good!

  3. tarynnicole says:

    Yum! xx

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