Kitchen Diaries: Chickpeas with harissa, basil and ham
The warmest day of the year so far and I briefly venture out from my weekend of splendid isolation in flip flops, their first wear of the year. After a day of working and listening to mentally bad jazz I go for May 4's "Chickpeas with harissa, basil and ham". Light and tasty and warm, I hope.
Toms and aubergines are roasted in olive oil, red wine vinegar and cumin seeds for an hour. A tin of chickpeas, a harissa dressing, basil and crisped prosciutto (or, for me, some random cured French meat bought on holiday) are added.
Sounds great... Did I get the amounts wrong? Were my tomatoes too small? Did I misread Nigel's careful instructions? They sounded easy enough. Far too many chickpeas and veg on the oily side did benefit from my addition of lemon juice, but somehow I was left entirely cold. Where was the cumin? Where was the jazz? Perhaps I mistook a support act for a headliner, who knows. Anyway, Nig, you're one down.
Toms and aubergines are roasted in olive oil, red wine vinegar and cumin seeds for an hour. A tin of chickpeas, a harissa dressing, basil and crisped prosciutto (or, for me, some random cured French meat bought on holiday) are added.
Sounds great... Did I get the amounts wrong? Were my tomatoes too small? Did I misread Nigel's careful instructions? They sounded easy enough. Far too many chickpeas and veg on the oily side did benefit from my addition of lemon juice, but somehow I was left entirely cold. Where was the cumin? Where was the jazz? Perhaps I mistook a support act for a headliner, who knows. Anyway, Nig, you're one down. You can buy Nigel's Kitchen Diaries cheap through our Amazon store.
R
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