This is not really a recipe, more of a suggestion to bring together three basic, but very suited textures and flavors.

This was another recipe that was completed during the 24 hour cooking marathon. The credit for putting it together goes mostly to my lovely wife and Jennie Chen of MisoHungry fame.  I was busy with other recipes-and fairly sleep deprived at the time-so they took the reigns and belted this one out in no time.

At the beginning of the marathon I placed a pound of dried chickpeas in water to soak, then moved on to other things.

Later on the girls took the chickpeas and boiled them for two hours with a whole head of garlic until they were cooked fully.

Half of the cooked chickpeas went into the food processor along with some peeled cloves of garlic, lemon juice, tahini, olive oil and a splash of tabasco for heat. This seem like the making of a basic hummus to me.

A quick whizz later the chickpeas were the perfect coarse texture that Mr. Henderson asks for.

Next up were the pigeons, which the girls roasted exactly how I roasted them a few years ago.

And here’s the completed dish. As Mr. Henderson pointed out, this really doesn’t seem like much of a recipe does it?  Simple, straightforward, and absolutely delicious is more than fine by me.  The combination of the gamey meat with the smooth nutty chickpeas is just perfect, and when you add the pungent raw nature of the scallions it just makes everything in the world seem right.

Special thanks to Jennie and my wife for the help on this one.

One down, thirty seven to go.