There is an upscale BBQ joint in downtown Austin (I know, sounds like an oxymoron) that has these smoked chickpeas on their happy hour bar menu. Since I neither want to wait til we get back there to have them again, nor do I wish to become a barfly, I decided to create my own version. I don't have a 24 hour smoke pit going so I do mine this way - plus it is less expensive to cook at home - the only slightly spendy item here is the cheese, and you use just a little ... <br />

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