chef tal's spiced chickpeas
- 2 cans chickpeas (garbanzo beans), 15-oz, drained and rinsed
- 1 tsp ground cumin
- 1 tsp red pepper flakes
- 1/2 tsp cayenne
- 1/2 tsp freshly ground black pepper
- 6 tbsp grapeseed oil
- 1/2 shallot, minced
- 2 clovesgarlic, minced
- 1/2lemon, juiced
- 1 tbspdry sherry
- 1 cupScoty's marinara sauce (recipe follows) or store-bought sauce
- fresh flat-leaf parsley, chopped for garnish
Scoty's marinara sauce
- 2 cans whole tomatoes, 28-oz, preferably San Marzano
- 3 tbsp extra-virgin olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 carrot, finely grated (about 1/2 cup)
- kosher salt and freshly ground black pepper
- 1/2 tspred pepper flakes
- pinchbaking soda
- 4fresh basil leaves, chopped
- 1 tbspbutter, or vegan option
1. Preheat the oven to 425°F.
2. Combine the chickpeas, cumin, red pepper flakes, cayenne, salt, and black pepper in a mixing bowl, drizzle with ¼ cup of the oil, and toss to coat. Spread the chickpeas out on a baking sheet in a single layer and roast, shaking the pan from time to time, for 20 to 25 minutes, until the chickpeas are firm and dry. Set aside to cool. (The roasted chickpeas can be prepared a couple of hours in advance, covered, and held at room temperature.)
3. Put a large sauté pan over medium heat and add the remaining 2 tablespoons oil. When the oil is hot, stir in the shallot and garlic and cook, stirring, until soft, about 2 minutes. Add the chickpeas, tossing to heat through. Stir in the lemon juice, sherry, and marinara sauce and cook, stirring, until the chickpeas are well coated and the sauce is hot, about 2 minutes.
4. Mound the chickpeas in a shallow serving bowl, top with chopped parsley, and serve warm.
To Make Scoty’s Marinara Sauce
1. Working in batches, put the tomatoes, along with their juice, in a food processor or blender and puree just until semi-smooth; you want a little bit of chunky texture.
2. Put a medium pot over medium heat and add the oil. When the oil is hot, add the onion, garlic, and carrot, season with salt, black pepper, and the red pepper flakes, and sauté until the vegetables are soft, about 10 minutes.
3. Add the pureed tomatoes, stirring to combine, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the sauce thickens, about 45 minutes. Season the sauce with more salt and black pepper, to taste. Remove from the heat, stir in the baking soda, making sure it dissolves, and add the basil and butter substitute. Once cooled, the sauce can be refrigerated covered for up to 3 days or frozen for up to 2 months.
*Excerpted from Crossroads by Tal Ronnen with Scot Jones (Artisan Books). Copyright © 2015. Photographs by Lisa Romerein.*