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Chickpea Fattet "Tostadas"

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Thursday, 06 January 2011
List of viewable recipes from "Gourmet Vegetarian Slow Cooker" by Lynn Alley

Reprinted with permission from The Gourmet Vegetarian Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc.

Serves 4

Hummus

  • 1 cup dried chickpeas
  • 4 cups water
  • 4 cloves garlic
  • 1/4 cup fresh lemon juice
  • 1/4 cup tahini
  • 1/4 cup olive oil
  • Salt to taste

Fattet
  • 2 whole pitas, split in half
  • 11/2 cups Greek-style yogurt
  • 1 teaspoon cumin seeds
  • 1 cup chopped romaine lettuce
  • 1/4 cup pine nuts, toasted
  • 1/4 cup chopped fresh mint or cilantro leaves


Image
Photo by Leo Gong © 2010
To make the hummus, thoroughly rinse the chickpeas, then place them, along with the water, in the slow cooker insert.
Cover and cook on low for 6 to 8 hours, or until the chickpeas are tender. Drain the chickpeas, reserving 1/4 cup of the cooking water. (You can reserve the rest of the cooking water for thickening soups or stews.) Measure out 1/2 cup of the cooked chickpeas, coarsely chop them, and set them aside.

Place the whole chickpeas in the workbowl of a food processor. Press in the garlic, then add the lemon juice, tahini, olive oil, and 2 tablespoons of the cooking water and process until the mixture is smooth. Add the remaining 2 tablespoons cooking water only if needed to thin the consistency. Add salt to taste.

To make the fattet, in a toaster oven or under a broiler, toast the pita halves until lightly browned or crisp. Arrange the pita halves on individual plates, then spread each pita with about 1/3 cup hummus. (Reserve the leftover hummus for another use). Sprinkle on 2 tablespoons of the chopped chickpeas, a generous dollop of yogurt, a pinch of cumin seed, 1/4 cup lettuce, 1 tablespoon of toasted pine nuts, and 1 tablespoon of chopped mint.

Serve immediately.

Variations: Try adding artichoke hearts, kalamata olives, or roasted peppers when processing the hummus.

Suggested Beverage: If I were drinking wine with this, I would probably choose something light, aromatic, and white or something dry and rosy pink. That's if I were drinking wine with it. But "tostada" somehow makes me lust after a good beer.

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Last Updated ( Thursday, 06 January 2011 )
 
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