Marinated Chickpeas for TFF

I can't believe it's Friday already...and time for another installment of Tyler Florence Fridays. I picked a simple Tyler recipe this week. I've been feeling a bit run-down and sleepy for the past couple of days, but still wanted to spend a little time with Tyler in the kitchen. He says he "picked up this recipe at a restaurant in Valencia"...he ended up eating three bowls of them. They were a great little snack and would probably be good while sitting around drinking some wine or beer, too. Maybe I should have tried that. I'm sure I would have at least thought I felt better. Chickpeas Marinated in Olive Oil, Whole Cumin, and Chile from Tyler Florence Eat This Book p.105 (can you tell this is the only Tyler book I own?) serves 8 1 lb. dried chickpeas,picked through and rinsed 2 bay leaves salt & pepper 1/2 c. extra-virgin olive oil, plus more for drizzling juice of 1 lemon 1 tsp. whole cumin seeds, toasted (not ground) 1 Tbs. paprika 1 fresh Thai Bird Chile or other hot green chile, chopped Soak the chickpeas overnight in cold water to cover. Drain. Put the chickpeas and bay leaves in a large pot. Cover with cold water and put over medium heat. Bring to a boil, reduce the heat, and simmer until chickpeas are tender, about 1 hour and 20 minutes. About halfway through cooking, season with salt and pepper. This gives the chickpeas time to soften so that the seasoning can penetrate. Check the water periodically and add more if necessary to keep the peas covered. Drain the chickpeas, discard the bay leaves, and transfer to a serving bowl. Add remaining ingredients and toss well. Season generously with salt and pepper and taste for lemon. Hit it with a drizzle of olive oil before serving. Tasty little morsels. Be sure to head on over to Tyler Florence Fridays to see what all of the other Tyler fans cooked up!