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Pigeon, Chickpea, Spring Onion Recipe

1 year ago

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 PIGEON, CHICKPEAS AND SPRING ONION
This is not really a recipe, more of a suggestion to bring together three basic, but very suited, textures and flavors.
Pigeon, Chickpea, Spring Onion Recipe
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Servings
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Ingredients
Servings
MetricUS Imperial
Ingredients
Pigeon, Chickpea, Spring Onion Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place your chickpeas in fresh clean water with the whole garlic and bring to the boil, then simmer for approximately 2 hours, until cooked. Drain (keep the chickpea water, as it makes a very good vegetarian stock), put half the cooked chickpeas into a food processor with the tahini and peeled garlic, whizz, and add the lemon juice and some of the oil: you are looking for a looseish consistency, not a thick glump. Add the Tabasco, salt and pepper, and the rest of the chickpeas then whizz again, but keeping these coarser—coarse is good here.
  2. Roast the pigeons, allow them to cool to a warm and handleable temperature, then with a sharp knife remove the breasts and legs by following the bird’s back- and breastbones down its carcass.
  3. Serve with the chickpea purée still slightly warm and a bowl of spring onions. You have got the gamey meat, the soothing, nutty chickpea and the stimulating gnya of the spring onions.

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