Guest guest Posted October 16, 2005 Report Share Posted October 16, 2005 Hi All: Just made these for dinner tonight, my daughter and I tasted them so now I can post the recipe, it comes from The Lowfat Jewish Vegetarian Cookbook by Debra Wasserman. 4 Cups pre-cooked chickpeas, drained (or 2 19-ounce cans) 2 teaspoons oil 1 onion, pealed and finely chopped 2 teaspoons curry powder 1 tomato, chopped 2 TBS margarine 16 sheets of phyllo dough Mash half the chickpeas in a bowl and set aside. Heat oil in a large pan over medium-high heat and saute onion with curry powder for 1 minute. Add chickpeas (whole and mashed) and chopped tomato. Saute mixture for 2 minutes longer. Preheat oven to 375 degrees. Meanwhile, melt margarine in a small pot and set aside. Remove 4 sheets of phyllo dough and cut into 4 equal rectangles. Place approximately 1/4 cup of the chickpea mixture in the cneter of each rectangle. Fold into triangles. Repeat process with remaining phyllo dough to make 16 turnovers. Place turnovers on a lightly oiled cookie sheet. Brush with melted margarine and bake for 35 minutes at 375 degrees until brown on top. Enjoy Gayle Quote Link to comment Share on other sites More sharing options...
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