This evening, I attempted to recreate this marvelous chickpea dish I had at Kate Hill’s Kitchen-at-Camont in Gascony earlier this summer. It was the eve before the Natural Light Natural Food photography workshop, and upon my arrival, Tim Clinch greeted me with a glass of rosé and, a short while later, these beautiful chickpeas. I love a man who knows how to handle his beans, and these were a marvel of simplicity – I just loved the combo of chickpeas and carrots. How is it done?
Tim spilled the beans (pun intended) on Twitter: “chickpeas, cumin (lots-toasted), smoked paprika, parsley, coriander, olive oil, garlic(lots) zest&juice of a lemon-bon apetit!!! oh…and a couple of carrots! … grill the garlic unpeeled till blackened on a dry griddle, then mash up… I probably grilled shallots and chopped them into it as well.”
The results of my attempt? Not bad, but I didn’t have parsley or coriander. I also added grilled onions, and did the carrots on the grill, too. My chickpeas weren’t as good as Tim’s, but they satisfied my craving. Plus, they’re super wholesome and vegan and all that good hippy stuff. Feel-good food for a feel-good summer moment.
I should also point out that (I think?) this was the only time Tim cooked while I was at Camont – the rest of the time he was busy doing his photographer thing with Mardi and I while Kate rocked the kitchen. So I feel quite lucky to have experienced first hand that Tim, in addition to being a great photographer and teacher, also has a few culinary tricks up his sleeve, tricks that totally appeal to my bean-eating, spice-loving, vegan-esque sensibilities. I totally approve! Rad food for rad peeps!