Receta Recipe For Chickpea And Tomato Tartlets
Chickpeas or as they might be known where you live, garbanzo beans, are part of the legume family. They are high in protein and are traditionally used to make hummus. These have been cultivated in the Middle East for the past 7 500 years and you will always find a tin of them in my pantry.
Chickpea And Tomato Tartlets
The arrival of our Blue Ribbon #BestThingWithSlicedBread mystery box brought with it a conundrum. Would we all end up making the exact same dish as the ingredients seemed to be steering us in the direction of a curry? My first idea was to head off where indicated and make a chickpea and tomato curry with a yoghurt and coriander raita and flat breads. But, worrying that my two fellow contestants would drive down the same road, I moved my idea to making a kitchen hack pizza. This concept evolved to chickpea and tomato tartlets which could make for a great #MeatlessMonday meal. This round did not have a theme and we were tasked to make whatever we liked. And I can tell you that we really liked these tartlets.
Chickpea And Tomato Tartlets #BestThingWithSlicedBread
- The Inside Of My Chickpea And Tomato Tartlets
- Chickpea And Tomato Tartlets ALL RIGHTS RESERVED: an original recipe from Lavender and Lime
200g plain yoghurt 5g coriander leaves, roughly chopped 20g fresh coriander 60mls olive oil 400g tin chickpeas, drained, rinsed and patted dry 5mls ground cumin 2.5mls sweet paprika 5mls salt flakes 50mls olive oil 10mls coriander oil 410g tin chopped peeled tomatoes 2 garlic cloves, crushed Salt and freshly ground black pepper to season 2.5mls ground cumin 4 slices of bread, crusts removed
Place the yoghurt and coriander leaves into a bowl and mix to combine Place a sieve over a bowl Line the sieve with muslin Place the yoghurt into the muslin Shape into a ball using the muslin and secure the top tightly Place into the fridge overnight The following day transfer the yoghurt to a dry piece of muslin and repeat the process Place the coriander and oil into a blender Process until the leaves are fine and the oil is green Preheat the oven to 220° Celsius Add the spices and salt to a bowl and mix to combine Add the chickpeas and toss to coat thoroughly Place the olive oil and coriander oil into a baking tin Place into the oven for 2 minutes to heat Carefully remove from the oven and add the chickpeas in a single layer Bake for 10 minutes Remove and set aside Place all of the ingredients into a sauce pan Stir to combine Place onto the stove on a low temperature Cook for 90 minutes, stirring occasionally Adjust the seasoning and remove from the heat Preheat the oven to 180° Celsius Roll out each slice of bread to 5mm thick Cut a circle from each slice to fit the tart tin Brush the one side with the coriander oil and place that side down into the tin Press firmly into the tin and line with baking paper Place baking beans into the tin Bake for 5 minutes and remove from the oven Remove the baking beans and baking paper Brush the exposed surface with coriander oil Return to the oven and bake for a further 5 minutes Remove from the oven and add 3 generous teaspoons of the tomato mixture to each tin Scatter on a generous teaspoon of the chickpeas Return to the oven and bake for a further 3 minutes Carefully remove each tart from the casing Add a little bit of the coriander from the oil to each tart Top with a teaspoon scoop of the labneh Serve hot, warm or at room temperature I used Blue Ribbon Low GI Brown Bread 3.5.3208
Click on the links for conversions and notes.
Best Thing With Sliced Bread Round 2 Ingredients
Disclosure: I was invited to take part in this competition by Nicole Ferger from Gullan&Gullan. The ingredients were provided to me and the allowed pantry items of spices and oil were used for this recipe. By entering I stand a chance of winning a gift voucher from Yuppiechef. This post is in line with my blogging policy.
What I blogged March 17:
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About Tandy
Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, two dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.