"Eating is so intimate. It's very sensual. When you invite someone to sit at your table and you want to cook for them, you're inviting a person into your life." (Maya Angelou) Of the many things I have missed most in the last seven months (and there are plenty) is being able to invite family and friends to my table. Have you noticed that most of us never the leave the table the same person we were before we sat down? As our lives, minds, and/or spirits become so much richer when we are able to gather together to enjoy some really good food and even better conversation. The proverbial icing on the cake of coming together happens when the flavors of the food bring joy to our sense of taste. And nothing is cause for more jubilation than to know everyone left the table having at least one memorable bite. The cause of this bit of pandemic related melancholy came late last week when I was debating with myself over the need (or was it desire) for some new dinner plates. For someone who could probably easily host a dinner for 200 people with my current inventory of dinnerware, buying more dishes could be considered borderline foolish. However, the ambiance created by a beautiful, even simple table matters to me as much as the menu itself. I paused on buying the dishes. But not because I already have more than enough. Rather it was because I didn't know when the next time it would be when the chairs around my table would be filled with the people in my life that matter to me. Yes, I realize this isn't a first world problem. However, I long for the day when gatherings around my table return. When just being able to share a simple meal or small bites together can help make us feel all the more richer and connected to one another.
Extra-virgin olive oil, sea salt, freshly ground black pepper, finely grated Pecorino Romano Cheese, and a can of chickpeas (drained and rinsed) are the only ingredients you need. When roasted at the high temperature of 400 degrees (F), the chickpeas turn golden and get crispy on the outside.
When tossed in finely grated Pecorino Romano Cheese, these roasted chickpeas were inspired by the classic Roman pasta dish (Cacio E Pepe) made with Pecorino cheese and black pepper. Making this yet another version of simple sumptuous food.
To make everyone comfortable eating this sharable little bite put some spoons and small plates when serving. And if you don't have any small plates, well give yourself permission to buy some. Because someday they will be put to even greater use.
Recipe
Roasted Chickpeas w/ Pepper & Pecorino Romano Cheese (inspired by the Ceci Cacio E Pepe recipe from "Tartine All Day: Modern Recipes for the Home Cook" by Elisabeth Prueitt
Makes 1 1/2 cups
Ingredients
15 ounce (420g) can of chickpeas, rinsed and drained
1/2 teaspoon of sea salt
10-12 grinds of black peppercorns
1 Tablespoon extra-virgin olive oil
35g finely grated Pecorino Romano cheese
Sea salt for finishing
Directions
1. Preheat the oven to 400 degrees (F).
2. Toss the chickpeas, sea salt, black pepper and olive oil together on a rimmed baking sheet.
3. Roast until the chickpeas are golden and crisp on the outside (approximately 9-12 minutes).
4. Remove the pan from the oven and immediately sprinkle on the grated cheese. Toss to coat.
5. Season with a generous pinch of sea salt.
6. Transfer to a serving bowl. Serve warm or at room temperature.
Notes: (1) Store, covered, any leftovers in the refrigerator for up o 2 days. Re-crisp the chickpeas in a 400 degree (F) oven for 5-6 minutes before serving. (2) 35g of finely grated Pecorino Romano cheese is equivalent to 6 to 7 heaping Tablespoons, however, if at all possible, weigh out the grated cheese. (3) Freshly ground pepper versus ground pepper from a jar adds a more earthier flavor along with a little bit of heat.