Wow! I chose this recipe from V-con just because I had so many chickpeas in the freezer. Little did I know that I would be making a classic dish. It was amazing. Definitely dinner-party worthy. Super easy to make too. To get started you make the sauce with roasted red peppers and canned fire-roasted tomatoes. Get it all pureed and cooking, then add some white wine, thyme, rosemary and red wine vinegar. At the end, you stir in the chickpeas and some ground almonds. It's a Spanish-style dish, and it definitely has some new and different flavors going on.
As the cookbook recommended, I served it over garlic-saffron rice. I had never used saffron in cooking before, but I always noticed it in the spice section at the grocery store. It's pretty expensive, but if it keeps relatively well, it will last quite a long time. I loved the rice. It turned out beautifully. I made some roasted asparagus to go with the chickpeas and rice. Just drizzled with a little olive oil and sprinkled on some salt. Perfect.
So, I finally listened to Colin's new album yesterday. Wow. It's definitely different than his previous works. That is to be expected though, since this is his first time working with a producer. His three previous albums were written, performed and produced by him. That is certainly impressive. So, The Water definitely sounds more "produced", but it's still awesome. I'll be listening to it daily for a while for sure. Now he just needs to get a US tour organized!