It is the job of thinking people not to be on the side of the executioners. – Albert Camus
So! Tiny new potatoes, chickpeas and tomatoes, all tossed together with shallots, garlic and olive oil. Seasoned with rosemary and sage, and roasted till crispy and caramelized. Delicious! This smells so good while you’re cooking it. I like potatoes and tomatoes together, for some reason it seems very summery and harvesty to me. We’re not there yet, obviously, so this is like a wish or a preview. This would be nice in summer with chopped ripe tomatoes, but for the time being I used little sweet grape tomatoes. They became almost like sundried tomatoes. Rich and flavorful. The first time we ate this, it was crispy and firm. The second time, I added some white wine at the end, used it to scrape up all the nice caramelly bits, covered it, and cooked it till everything was tender. It was very nice both ways! We ate it on a bed of baby spinach and arugula. Lovely.
Here’s Compassion, by Nina Simone.
2 cups tiny potatoes, or 2 cups diced larger tomatoes
1 can chickpeas, rinsed and very well-drained
2 cups cherry or grape tomatoes, or plum tomatoes sliced in half
1 shallot, roughly chopped
1 clove garlic, minced
1 t sage
1 t rosemary
1 t thyme
1/4 cup olive oil
1/2 cup dry white wine (optional)
salt and plenty of pepper
Preheat the oven to 425. Combine everything in a roasting pan and mix well. Arrange in a single layer. Roast till everything is brown and crispy and coated with flavor. You’ll need to stir everything and scrape the bottom from time to time. This should take 35 to 45 minutes, depending on the sides of your potatoes. After this time, everything in the pan will be flavorful and a little dry. It’s nice like this on salads or as a side. If you want it to be more tender, add 1/2 cup dry white wine. Scrape up all the caramelized bits from the bottom of the pan to make a nice saucy base. Cover with foil, and cook for five or ten more minutes. Also nice this way on a salad or as a side, or even as a sort of sauce.