Being caught up in the whole giddiness of summer vacation, I completely forgot about my Tyler Florence Fridays entry! So, I hurried up, flipped through some books and found the easiest, quickest thing I could make.
What I found was Marinated Chickpeas in Tyler’s Ultimate: Brilliant Simple Food to Make Any Time. These were quick and easy and can be made from everything found in your pantry. While, I thought they were good, they seemed a little strong. A little heavy on the paprika and the cumin seeds. So, I did me some googling and some searching and I found another version of this recipe. The other version comes from Eat This Book: Cooking with Global Fresh Flavorsand it’s proportions seem more ideal to me.
from Tyler’s Ultimate
Serves 6 to 8
1 garlic clove, peeled and smashed
1 fresh red chile, thinly sliced
1 tablespoon cumin seeds
1 teaspoon paprika
2 tablespoons extra-virgin olive oil
1 15.5 ounce can chickpeas, drained
1/2 teaspoon kosher salt
juice of 1/2 lemon
Saute the garlic, chile, cumin, and paprika in olive oil until fragrant, a minute or two. Let cool and pour over the chickpeas; season with salt and lemon juice. Puree about 1/2 of the chickpeas in a food processor until creamy, then combine with the whole chickpeas.
***You know what, I just realized as I typed that, I didn’t puree 1/3 of the chickpeas. That would probably mellow the flavor and disperse the spices more evenly. Motive of the story…reread your recipe as you’re doing it. Sorry Tyler. I promise to obey your every command from now on. Promise. If not, you can just come right over and give me a good talking to.