As I write this, I’m aboard a train traveling from Manhattan to Boston. Erin and I have just finished eating our way through New York City, having spent a day-and-a-half getting lost and gorging ourselves on all kinds of deliciousness.
I’m fortunate enough to have visited many big cities all over the world, but none of them quite compare to the one we’re leaving now. Just a massive place. Hard to characterize, though, being that its people, language, and (ridiculous) food are so diverse and unique. All I know is – awesome. Super. Awesome.
These chickpeas are, likewise, hard to characterize. They’ve got a wicked kick (sorry – practicing my Boston…) from the Serrano chile, but they’re not distinctly southwestern in flavor. They’re a bit like a hummus – but leaving most of the chickpeas whole gives this simple, spicy mash more of a side-dish feel.
Technically an appetizer, you could do anything with these chickpeas. Serve them with chips, top a piece of grilled whatever with them, or just go at them with a spoon, like I did. All I know is – awesome. Super. Awesome.
Serves 2, as an appetizer or side
Stolen and adapted from Tyler Florence
- 1 16-ounce can chickpeas
- 1 Serrano chile, sliced
- 1-2 garlic cloves, sliced
- 1 tsp whole cumin seeds (or ground cumin, as shown)
- 1 tsp paprika
- 1 lemon, juiced
- 1-2 glugs olive oil
- salt & pepper, to taste
- Heat the olive oil in a small sauté pan over medium heat. Add the chile, garlic, and spices and cook until fragrant ~2-3 minutes.
- Meanwhile, drain the chickpeas, and add them to a small mixing bowl.
- Pour the sautéed mixture over the chickpeas, add the lemon juice, and toss, to combine. Season with salt and pepper.
- In a small food processor, purée about one third of the chickpeas until smooth. Fold the purée back into the whole chickpeas.
- Garnish with a slice of lemon, and drizzle of olive oil.
If, like me, you judge a restaurant by the fonts they use in their menu, then you’ll probably like:
Art of the Menu
This one is pretty awesome: (I think that’s Neutra Text + Archer… Nice.)
Art of the Menu: Luna e Pomodoro