MASHED CHICK­PEAS WITH BABY SPINACH, POME­GRAN­ATE AND TOR­TILLA TRI­AN­GLES

Recipe Raphaella Frame

House and Leisure Food - - CONTENTS -

100g baby spinach 1×400g tinned chick­peas 2T olive oil 1T le­mon juice 2T ground cumin sea salt and milled

black pep­per 75g pome­gran­ate ar­ils

for the tor­tilla tri­an­gles

2 cups flour ½t bak­ing pow­der ½t salt ¼ cup cold but­ter 1 cup warm wa­ter olive oil (op­tional)

Makes 66 tri­an­gles

Blanch the baby spinach in a pot of boiling wa­ter, re­move from the stove and place in iced wa­ter. Drain and set aside.

Drain the chick­peas and rinse un­der cold run­ning wa­ter. Place them in a bowl with the olive oil, le­mon juice and ground cumin. With a potato masher, mash the chick­peas un­til they re­sem­ble a tex­tured paste. Chop the baby spinach and mix through the chick­peas. Sea­son with salt and pep­per to taste.

In a food pro­ces­sor or cake mixer, com­bine the flour, bak­ing power, salt and but­ter un­til it re­sem­bles coarse bread­crumbs. Grad­u­ally add the warm wa­ter to form a soft dough. Add more wa­ter if nec­es­sary. Re­move from the mixer and knead by hand un­til the dough is soft and elas­tic. Di­vide it into six por­tions and roll into balls. Us­ing a rolling pin, flat­ten each ball into a pan­cake (tor­tilla) shape.

Heat a large non­stick fry­ing pan over medium heat. Cook one tor­tilla at a time, cook­ing for about one minute on each side, pierc­ing any bub­bles with a knife. Re­move from the pan and cover with a tea towel to keep them soft. Al­low to cool and slice into tri­an­gles.

Heat a grid­dle pan un­til hot, brush­ing it with a lit­tle olive oil if de­sired, and cook the tri­an­gles un­til crisp.

Serve the chick­peas with pome­gran­ate ar­ils sprin­kled on top and the tor­tilla chips on the side for dip­ping.

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