Cornmeal crusted pies with roasted chickpeas

Roasted chickpea pies with cornmeal crust

I had a dream the other night about chickpeas roasted with thyme. I could pretend that this represented something else. Say the chickpeas represent my sons (in truth, when they were born we called them chickpea-head, because they had such lumpy little bald heads they looked like chickpeas!) and thyme represents time, which is running and passing, running and passing. But let’s face it, in reality I just dream about food! The nice thing about dreaming about food, is that if you wake up and can’t get back to sleep, you can think about how you’d make the food in your dream. A good way to take your mind off the more stressful goblins you can’t help chasing down dark and winding alleys at three in the morning. So I thought about chickpeas roasted with thyme, and thyme is part of the jerk spice family, so I thought I’d add some allspice and cayenne (don’t have scotch bonnet peppers!) And then I thought I’d add something green, like spinach, and something fresh, like parsley, and put it all in a cornmeal crust. (I had to resist the urge to use masa harina again! I can’t use it every day, can I?) Not hard to make, and tasty and fun to eat. And that’s all I’m going to say about that, because I have to be at work soon.

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.
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Vegetarian jerk patties … with pigeon peas!!

vegetarian jerk patties

Pigeon peas are delicious! They’re nice because they have a subtle, distinctive flavor, and because they retain their shape and texture, even when cooked. And I just read on wikipedia that pigeon peas make a well-balanced human food! Sounds tasty, doesn’t it?

Jerk spice is a Jamaican blend of spices that is most commonly rubbed onto meat before cooking. It consists principally of Allspice, thyme, and hot scotch bonnet peppers. An unlikely mix, but one that is quite delicious! I used this spice to flavor a filling for a vegetarian version of jamaican meat patties – a pastry with a curried crust and a spiced-meat interior. Our meat-free version combines spicy, intriguing flavors in a crispy yellow crust!

This recipe for preparing the peas also goes well with rice (no crust!), if you add some water and cook till they get nice and brothy.

And while you’re waiting for your jerk patties to cook, you can do the Cool Jerk with the Capitols. What a song!
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