Here’s The Clash with Long Time Jerk, to go with the jerk seasoning. It’s strange, I’d never really listened to the lyrics to this before, but I just did the afternoon before I made this dinner. They seemed so strange and beautiful to me! About memory and desire and time passing.
1 cup flour
1 cup corn meal
1/2 t salt
1/2 t tumeric
6 oz butter – frozen
Mix the flours, salt, pepper and tumeric in a bowl. Grate in the butter. Mix till you have course crumbs. Add enough ice water to form a workable crust. Start with 1/2 a cup and add more till you’ve got it! Mix well, knead for a minute or two, and set in the fridge to chill.
1 can chickpeas, rinsed and very well drained
1 shallot – minced
1 clove garlic – crushed or finely minced
1 t thyme
1/4 t allspice
1/4 t. cumin
olive oil to coat
1 t balsamic
3-4 cups baby spinach, washed and very finely chopped
1/2 cup parsley, washed, plucked from the stems and finely chopped
1-2 cups grated sharp cheddar (depending on how cheesy you like it!)
salt and black pepper
Preheat oven to 425.
Combine the chickpeas, shallot, garlic, olive oil, herbs, spices, olive oil, and balsamic on a baking sheet or roasting pan. Mix well, then roast for about 20 minutes to 1/2 hour, till the chickpeas are starting to brown, and the shallots seem brown and caramelized.
In a large bowl combine the spinach, parsley and cheese. Stir in the chickpeas while they’re hot. They should just wilt the spinach and melt the cheese. Add salt and lots of freshly ground pepper.
Break the dough into six pieces. Roll each (one at a time) into a circle about 1/8th inch thick. Put a heaping handful of filling in the middle of each. (About 3/4 cup, I’d guess) Fold the dough up all around the sides. Press the middle to seal, and then put it seam-side-down on a lightly buttered baking tray. Repeat with all six balls of dough until the filling is all gone.
Prick each on top twice with a fork.
Bake at 425 for about 1/2 an hour, till they’re starting to get a bit golden, and look a little crispy.